{"id":13973,"date":"2017-04-15T00:00:00","date_gmt":"2017-04-14T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/try-this-wine-sauce-for-monkfish-seriously"},"modified":"2017-10-05T14:44:48","modified_gmt":"2017-10-05T12:44:48","slug":"try-this-wine-sauce-for-monkfish-seriously","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/try-this-wine-sauce-for-monkfish-seriously","title":{"rendered":"Try this wine sauce for monkfish. Seriously!"},"content":{"rendered":"<p><a href=\"https:\/\/blog.invinic.com\/en\/6-ideas-for-cooking-with-bristol-cream-sherry\/\"><span style=\"font-weight: 400;\">Cooking with wine<\/span><\/a><span style=\"font-weight: 400;\"> is great. Sometimes you can even put it in the food! The internet is chock full of great wine and food recipes, and one of our favourites is this <\/span><a href=\"http:\/\/www.food.com\/recipe\/monkfish-in-lemon-butter-wine-sauce-277704\"><span style=\"font-weight: 400;\">lemon butter wine sauce for monkfish recipe<\/span><\/a><span style=\"font-weight: 400;\"> from Food.com. The recipe is simple and easy to recreate, with the biggest question being which wine to use. We\u2019ve laid out the recipe below and given you our advice on a good bottle to pick. The good news is that you won\u2019t actually need to use the whole bottle in your recipe (unless you\u2019re into that sort of thing), so you can enjoy a glass or two with the wine itself!<\/span><\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Lemon butter wine sauce for monkfish recipe<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Monkfish is an incredibly tasty, if not exactly beautiful-looking, fish. You know the one: Wide, broad head. Mouth full of tiny, sharp teeth. Evil eyes. Many would-be home chefs are turned off by its somewhat nasty appearance, but try this recipe and you\u2019ll never fear the monkfish again!<\/span><\/p>\n<p><strong>You\u2019ll need:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">2<strong> monkfish fillets<\/strong>, about 0.7kg<\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">\u00be cup of <strong>butter<\/strong><\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">3 tablespoons of <strong>white wine<\/strong> (more on that in a second!)<\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">2 teaspoons of<strong> lemon juice<\/strong><\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">\u00bd teaspoon of <strong>parsley<\/strong><\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">\u00bc teaspoon of <strong>black pepper<\/strong><\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">\u00bc teaspoon of <strong>salt<\/strong><\/span><\/h4>\n<\/li>\n<\/ul>\n<p>Not all <a href=\"https:\/\/blog.invinic.com\/en\/5-wines-to-try-instead-of-an-australian-white-wine\/\">white wines<\/a> are created equal, of course. The one you choose will have a profound impact on how the wine sauce for monkfish tastes, so avoid the temptation to use that leftover half-bottle that\u2019s been in the fridge for two weeks. If you wouldn\u2019t drink it, don\u2019t cook with it!<\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Picking the right wine for the sauce<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">You\u2019re going to want a dry wine, and one that is not so heavy or full-bodied as to overpower the sauce itself. The wine is one component of the sauce, alongside butter and lemon, so you\u2019ll want something with nice fruit character and without much, if any, oak. Any light-bodied, unoaked, young white wine will do. Take your pick of most <\/span><a href=\"https:\/\/blog.invinic.com\/en\/sauvignon-blanc-is-it-always-dry\/\"><span style=\"font-weight: 400;\">Sauvignon Blanc<\/span><\/a><span style=\"font-weight: 400;\">, Pinot Grigio and <\/span><a href=\"https:\/\/blog.invinic.com\/en\/discovering-the-best-albarino-rias-baixas-has-to-offer\/\"><span style=\"font-weight: 400;\">Albari\u00f1o wines<\/span><\/a><span style=\"font-weight: 400;\">. We\u2019ve got something else in mind though, and we recommend a Rueda Verdejo!<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><a href=\"https:\/\/www.invinic.com\/en\/ermita-veracruz-verdejo-2015\"><b>Ermita Veracruz Verdejo<\/b><\/a><span style=\"font-weight: 400;\"> is a high-quality Verdejo-based wine from Spain\u2019s Rueda region. The <a href=\"https:\/\/blog.invinic.com\/en\/verdelho-and-verdejo-whats-the-difference\/\">Verdejo grape<\/a> is famous for its intense aromatic character, and we find that this really adds a new dimension to the lemon butter sauce for monkfish. The nose is deep and has a wide range of aromas including exotic fruits, floral notes and even citrus character to complement the lemon in the dish. Plus, it\u2019s delicious &#8211; use three tablespoons for the sauce and enjoy the rest of it with your meal!\u00a0<\/span><br \/>\n<h3><strong><a href=\"https:\/\/www.invinic.com\/en\/ermita-veracruz-verdejo-2015\" target=\"_blank\" rel=\"noopener noreferrer\">[Try it now]<\/a><\/strong><\/h3>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><strong>How to cook the wine sauce for monkfish<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">Got your ingredients ready? Great. Time to get cooking!<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">Cover a broiling pan with foil and set to a low heat setting.<\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">Lay the monkfish fillets in the pan and season with the salt and black pepper.<\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">Slice up the butter into thin sticks and place on top of the monkfish fillets.<\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">Sprinkle the wine and lemon juice over the fish.<\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">Sprinkle the fish with parsley.<\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">Place in the broiler for around 15-30 minutes, you\u2019ll know it\u2019s done when the fish starts to flake.<\/span><\/h4>\n<\/li>\n<li style=\"font-weight: 400;\">\n<h4><span style=\"font-weight: 400;\">Serve with the rest of the wine and enjoy!<\/span><\/h4>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Do you cook with wine often? Tell us your favourite recipes in the comments below!<\/b><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">[cta_generico id=2600]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cooking with wine is great. Sometimes you can even put it in the food! The internet is chock full of great wine and food recipes, and one of our favourites is this lemon butter wine sauce for monkfish recipe from Food.com. The recipe is simple and easy to recreate, with [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16975,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[359],"tags":[],"class_list":["post-13973","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairing"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Try this wine sauce for monkfish. Seriously! | Blog INVINIC<\/title>\n<meta name=\"description\" content=\"Cooking with wine is great. Sometimes you can even put it in the food! 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