Pan Seared Monkfish with Green Olive Tapanade, Sautéed Samphire, Picante Chorizo & Balsamic Reduction

by Head Chef, Tony Shaw

Serves 4


  • One Monkfish tail, skinned
  • 500g green olives, 2 garlic cloves and 6 anchovies
  • 250ml olive oil
  • 100g Samphire
  • 6 picante Chorizo
  • 250ml good balsamic vinegar
  • Chargrilled peppers to garnish
  • Black pepper & salt for seasoning


  1. Make the green olive tapenade:  Put into a blender the olive oil, olives, garlic and anchovies and blend until a course mix
  2. Cut chorizo into slices and grill
  3. For the Monkfish: use a non stick hot frying pan and seal the Monkfish until brown and a good colour, finish in the oven for 5 minutes, when ready season with black pepper and salt
  4. For the Samphire:  sauté in a hot pan with a little butter and herbs
  5. For the balsamic reduction:  put the balsamic vinegar into a pan and reduce for 4 minutes until a rich syrup

To serve

Place the Monkfish on the plate, add the Samphire and chargrilled peppers and spoon over the balsamic reduction. Enjoy with vegetables or salad of your choice

Wine to go with it recommended by Joe Taylor, our Sommelier

Pouilly Fuisse is an ideal match for the Monkfish dish.  The Chardonnay grape goes very well with Monkfish and the Poully Fuisse is rich enough to cut through the strong flavours of the Chorizo and the sauce.   Good quality Pouilly Fuisse is readily available