Escalopes of Monkfish with Lime and Ginger

Preparation info
  • Serves


    • Difficulty


Appears in

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


  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 fis