Wednesday, February 24, 2021
Heavenly food that excites the tastebuds .

Citrus Monkfish

Serves 4
Citrus Monkfish
  • 2 unpeeled tangerines, washed and thinly sliced
  • 1 onion, chopped
  • l/2-in (1-em} piece of fresh ginger, peeled and finely chopped
  • 1 lb (500 g) monkfish fillets, skinned
  • 3 scallions, thinly sliced
  • 1 cup (250ml) fish stock
  • grated zest of 1/2 lime
  • 5 tbsp (75 ml) lime juice
  • salt and cayenne pepper
  • 4 tbsp unsalted butter, chilled and cubed
  • tangerine slices to garnish


  1. Put the tangerines, onion, and ginger into a pan. Add the monkfish, scallions, and stock. Bring to a boil and simmer, without stirring, for 10 minutes or until the fish is firm. With a slotted spoon, transfer to a serving dish. Keep warm.
  2. Put a strainer over a bowl and work through the remaining contents of the pan, pressing hard with the back of a spoon to extract all the juices.
  3. Pour the juices into a small saucepan and boil rapidly, uncovered, for about 12 minutes, until the liquid has reduced to about 2 tbsp.
  4. Add the lime zest and juice, salt and cayenne pepper to taste and heat gently, stirring, to warm through. Remove the pan from the heat and finish the sauce.
  5. Pour the citrus sauce over the monkfish and serve immediately, garnished with tangerine slices.

Finishing the sauce

Citrus Monkfish

Add the cubes of butter, one at a time, to the citrus sauce, whisking constantly between additions, until the butter melts and the sauce thickens slightly and becomes glossy.

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CHINA TOWN - Westbury
Chinese cuisine
(516) 997-4630
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