Monkfish with walnut and agrodolce


by: Josey

You need only around 1 1/2 tablespoons of the agrodolce sauce, but it is easier to blend a larger quantity. Any you don't need you can keep in the fridge for several weeks and use with roast fish or meat (remember, though, that it is quite sweet, so it is good to offset it with something a little bitter, like chicory or endive or Swiss chard).


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serves: 4

2 tablespoons walnut paste

2 tablespoons white wine vinegar

4 tablespoons extra virgin olive oil

2 stalks Swiss chard with leaves

2 tablespoons vegetable or sunflower oil

4 monkfish tails (each about 8 ounces, 1/2 pound)

4 tablespoons Giorgio's vinaigrette

12 caper berries

2 handfuls of arugula

salt and pepper

For the agrodolce sauce:

5 tablespoons white wine vinegar

1/3 cup sugar

3 1/2 ounces (about 3/4 cup) capers (in brine, drained, washed and dried)

17 tablespoon extra virgin olive oil

Nutrition Facts
Monkfish with walnut and agrodolce

Servings Per Recipe: 4

Amount per Serving

Calories: 1044

  • Total Fat: 89.3 g
  •     Saturated Fat: 12.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 106.3 mg
  • Sodium: 1571.4 mg
  • Total Carbs: 22 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 18.4 g
  • Protein: 37.4 g

how is this calculated?

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1.  Make the agrodolce sauce by putting the vinegar and sugar in a small pan and letting it bubble up and reduce to a clear syrup.

2.  Hand—blend the capers, very slowly adding the syrup (as if making a mayonnaise), then blend in the oil (again very slowly, so that the sauce doesn't split) until creamy. Transfer to a small pan and keep on a very low heat, without boiling, for about 15 to 2O minutes, until any excess liquid disappears and the sauce is very thick. Leave to cool.

3.  Mix 1 1/2 tablespoons of the agrodolce sauce with the walnut paste, then slowly mix in the vinegar and half the olive oil. The sauce will become paler. Keep warm.

4.  Separate the chard stalks from the leaves. Cut the stalk across into batons about 1/4 inch wide. Blanch these in boiling salted water for a couple of minutes, lift them out with a slotted spoon and keep on one side. Then put the whole leaves into the water and blanch for a minute or so. Drain and squeeze the leaves, then chop coarsely. Put the stalks and leaves in a bowl, mix together and keep on one side.

5.  Put at nonstick pan (or two, if necessary) on to host. Add the vegetable or sunflower oil. Season the fish, put in the pans and cook quickly for 3 to 4 minutes on each side (depending on the size), then turn the host down, and let the fish relax for a couple of minutes.

6.  Season the chard and toss with half the vinaigrette. Mix the caper berries with the rocket, season and toss with the rest of the vinaigrette.

7.  Spoon the reserved sauce onto the plates, arrange the chard on top, then the fish on top of that. Spoon the pan juice over, drizzle with the rest of the olive oil and finish with the arugula and caper berry salad.

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