Grilled Monkfish with Red Wine Sauce

Grilled Monkfish with Red Wine Sauce

This recipe was created in collaboration with Great British Chefs. Check out their website by clicking the logo below.

Categories: Fish

Serves: 4 Preparation time: 0 mins Cooking time: 30 mins



  • 4 monkfish fillets, each 150g
  • 1 lemon
  • Salt
  • Filippo Berio Olive Oil, for coating
  • 90g sugar
  • 90ml water
  • 90ml Filippo Berio Red Wine Vinegar
  • 150ml port
  • 600ml red wine
  • 30ml Filippo Berio Balsamic Vinegar
  • 45ml Filippo Berio Extra Virgin Olive Oil


  1. Begin by making the red wine sauce. In a small saucepan combine the water and sugar over a medium heat until it reaches a light caramel.
  2. Add the vinegar and reduce by two thirds, then add the port and red wine and reduce to a syrup.
  3. Add the balsamic vinegar and whisk in the olive oil. Season to taste and pass through a fine sieve.
  4. When ready to cook the monkfish, season the fish with a little salt and brush all over with a little oil.
  5. Cook on a hot griddle pan or on the grill of a barbecue for 4-5 minutes, until cooked through and slightly scorched. Squeeze over some fresh lemon juice.
  6. Place the monkfish fillets on plates and drizzle over the red wine sauce. Serve with some chargrilled vegetables, such as courgettes and asparagus, or fresh salad leaves if preferred.

Cook with:

Red Wine Vinegar

The distinctive taste of Filippo Berio’s Red Wine Vinegar makes it ideal for a wide range of culinary purposes, as the perfect complement to our fine Extra Virgin Olive Oil and as an ingredient in dressings, sauces and marinades.

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