Pan-seared monkfish steaks with creamy sweetcorn coulis

Pan-seared monkfish steaks with creamy sweetcorn coulis

For a luxurious main, give our monkfish steaks a beautiful sear for a golden crispy finish that locks in the natural sweetness of this meaty fish and complement with a creamy sweetcorn coulis to envelope each monkfish bite.

Ingredients for 2:

  • 2x monkfish fillet steaks
  • 1/2 shallot, finely chopped 
  • 1 garlic clove, finely chopped
  • 4 teaspoons butter
  • 200g canned sweet corn, + some more for garnish
  • 1 small bunch fresh basil, chopped + some more for garnish
  • 150ml milk
  • 1 small bunch fresh parsley, chopped
  • 1 lemon
  • extra virgin olive oil
  • Salt & black pepper to taste


1. Start with the coulis by heating the butter in a saucepan at medium-low heat and then cooking the shallot and garlic until soft and fragrant, about 3 minutes
2. Add the sweetcorn and basil, then season with salt and black pepper. Cook for about 4 minutes or until the corn is slightly brown on the edges, stirring occasionally. Add the milk and stir, scraping any bits (these will add texture and taste)
3. Remove from the heat and grab a blender to purée the mixture until smooth before passing it through a fine-mesh sieve and discarding any hard bits. Set your coulis aside in your saucepan and cover to keep warm

4. To pan-fry the monkfish fillets, start by patting them dry with kitchen paper and season with salt and black pepper. Heat a pan to medium-high with a little olive oil and place monkfish to pan-fry them for 2-3 minutes on each side or until they are slightly golden and cooked through (you can test by poking with a toothpick, the fillets will be opaque and flake easily with a fork).

5. To serve, layer some coulis on a plate, then place the monkfish steaks and garnish with more basil leaves and sweet corn tossed in lemon and olive oil. Give your dish another drizzle of olive oil and lemon squeeze.

6. Enjoy!
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