Monkfish & Asparagus in Beurre Blanc Sauce

Ingredients

• Wild monkfish tail, skin off: 2 pieces of
• Asparagus, trimmed: 1 bunch
• Shallots, chopped: 2
• Red wine vinegar: ¼ cup
• Cold unsalted butter, cubed: 1 cup
• Salt: ½ tsp
• White pepper: ¼ tsp
• Olive oil: 1 tbsp
• Fresh parsley for garnish:

Instructions

1. Prepare the monkfish: Season the wild monkfish tail with salt and white pepper on both sides.
2. Cook the monkfish: Heat olive oil in a pan over medium-high heat. Sear the monkfish for about 3-4 minutes per side until golden and cooked through. Remove the fish from the pan and let it rest.
3. Cook the asparagus: In the same pan, sauté the asparagus for 3-5 minutes until tender but still crisp. Remove from the pan and set aside.
4. Make the beurre blanc sauce: In a small saucepan, simmer the shallots with red wine vinegar over medium heat until reduced to about 2 tablespoons.
5. Add the butter: Lower the heat and gradually whisk in the cold butter cubes until the sauce is smooth and creamy. Strain the sauce if desired.
6. Assemble the dish: Plate the monkfish and asparagus, then drizzle with beurre blanc sauce. Garnish with fresh parsley.
7. Serve immediately: Enjoy your delicious, gourmet meal!