Escalopes of Monkfish with Lime and Ginger


Preparation info

  • Serves


    • Difficulty


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

The delicate seasoning of lime and ginger in a butter sauce is also excellent with other kinds of white fish, notably sole and pompano.


  • 2 lb/1 kg monkfish, on the bone
  • 2 cups/500 ml fish stock made with bone from the monkfish
  • salt and pepper
  • pinchof dried thyme
  • juice of 1 lemon
  • 1 tbsp olive or vegetable oil
  • pared zest of 2 lemons, cut in julienne
  • 1 tbsp butter
  • 4 scallions, thinly sliced, including some green
  • ½ cup/125 ml white wine
  • 1 lb/500 g fresh green fettuccine, cooked (for serving)


    1. Fillet the monkfish and use the bone to make stock. Cut the monkfish fillets in escalopes. Marinate the fish in salt, pepper, thyme, lemon juice and oil for 1 hour.
    2. Blanch the lemon julienne by boiling in water for 3-4 minutes, then drain and rinse with cold water.
    3. In a sauté pan, melt the butter, add the onions and cook gently until soft. Add the fish, fish stock and wine. Simmer until the fish just loses its transparency, 1-2 minutes.
    4. Remove the fish, cover and keep warm. Cook the fettucine and keep warm. Meanwhile, make the sauce: boil the cooking liquid until reduced to a glaze. Add the cream and reduce to about 2 tablespoons. Mount the sauce with the butter. Stir in the lemon julienne, lime juice, ginger and parsley, Season.
    5. Arrange the monkfish escalopes with the fettucine on individual plates and spoon the sauce over the fish.