Monkfish tails in American sauce recipe

Learn to cook a delicious recipe for monkfish in sauce to share with the family for Sunday lunch. This fish casserole in American sauce is a magnificent preparation, which in addition to having a beautiful presentation and a good flavor, is an ideal nutritious dish to include in our diet.

We teach you how to prepare these delicious monkfish tails in American sauce, a recipe that is much easier than you think and for which you hardly need any ingredients. First we will seal the fish passed through flour and then we will make a mild sauce directly in the casserole to intensify all the flavor of the fish on our plate.

The secret touch is undoubtedly the cognac, you’ll see how it enhances all the flavors and the monkfish in American sauce becomes one of your favorites.

Ingredients to make Monkfish tails in American sauce:

• 500 grams of monkfish tail
• 2 units of onion
• 4 units of tomato
• 1 cup of Flour to coat
• 1 small glass of Cognac
• 1 branch of Thyme
• 1 pinch of white pepper
• 1 pinch of salt
• 1 pinch of sugar
• 4 tablespoons of Oil

How to make Monkfish tails in American sauce:

1. The first step in our American monkfish recipe consists of cutting the fish tails into medallions or cubes about a finger thick. When you have all the pieces, season with salt and pepper to taste and pass through flour, removing the excess.
2. If you want you can leave the tails whole, but we have preferred to cut them to facilitate the cooking process.
3. Heat oil in a frying pan, preferably one that is low and wide, and fry the battered fish on both sides. The idea is to cook all the pieces until they are slightly golden. Reserve in a casserole.
4. On the other hand, start to peel and chop the onion finely. Also blanch the tomatoes to peel them easily, when you do, also discard all the seeds, reserving only the pulp.
5. Recover the oil where the fish was cooked, passed through a strainer to clean it and place it back in a frying pan to make a sauce with the onion.
6. When it starts to turn transparent, add the tomato and stir everything with a wooden spoon. Season the American sauce with salt and pepper to taste. Remember to add a pinch of sugar to level the natural acidity of the tomato.
7. Cover the casserole and continue cooking over low heat for about 20 minutes.
8. After this time, place the monkfish pieces carefully in the casserole, sprinkle with the cognac and flame it until the flame disappears. If you prefer, you can add the previously burned cognac in a separate saucepan.
9. Tip: You can also add some peeled prawns in this step.
10. Sprinkle with a teaspoon of fresh thyme and stir everything around the casserole, grasping it by the handles. Stirring our monkfish tails in American sauce in this way helps us not to destroy the pieces of fish.
11. If you see that it dries up a lot, you can add a little more water or fish broth.
12. Let it cook for about 10 minutes over low heat so that the fish does not overcook and let it rest for an hour before serving. This delicious casserole of monkfish tails in American sauce can be accompanied with a little white rice.