Seared Monkfish with Balsamic and Sun-Dried Tomatoes

By France C

4.5 / 5

15min

5min

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⅓ cup sun-dried tomatoes with Italian herbs drained and chopped
3 tablespoons olive oil divided
2 tablespoons balsamic vinegar
1 tablespoon sun-dried tomato oil
2 cloves garlic minced
½ teaspoon white sugar
2 (12 ounce) monkfish tail fillets
1 pinch salt and ground black pepper to taste
1 tablespoon butter
2 tablespoons minced fresh parsley