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Monkfish Tails with Mustard


Rate this recipe 3.9/5 (27 Votes)


  • 3 monkfish 8 oz each
  • 8 potatoes
  • scant 1 cup dry white wine
  • 1 teaspoon mustard
  • 4 oz heavy cream
  • 2 1/4 tbsp butter
  • 1 pinch of sugar
  • parsley or chives (optional garnish)
  • Salt and pepper


Servings 3
Level of difficulty Easy
Preparation time 5mins
Cooking time 35mins
Cost Average budget


Step 1

- Cook the potatoes in water. Place potatoes in cold salted water and cook 25 to 30 minutes depending on size, until potatoes can be easily pierced by a blade knife. Drain and pour cold water over for easy peeling. - Then keep warm.

Step 2

- Melt butter in a skillet and brown the monkfish tails on each side. - Add white wine, salt and pepper and cook over low heat for 8 minutes, turning the monkfish tails halfway through cooking.

Step 3

- When the monkfish tails are cooked, arrange on a serving platter and keep warm.

Step 4

- Put the cream, mustard and sugar in the pan and reduce over high heat, stirring with a spatula, until the sauce coats the spoon. - Check the seasoning.

Step 5

- Pour this sauce over the monkfish tails, add potatoes, sprinkle with parsley or chives and serve with a salad.

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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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