This is one for the men only. Ladies, while I like having you here and enjoy your company, this is an all male zone today. Now, before you start chaining yourselves to the oven door, this is for your benefit. I’m giving the lads a bit of advice about how to redeem themselves after they forget to do something important. So, girls, be off with you. Lads, read on…..
Admit it, you have forgotten the Valentine’s Day flowers. You have missed her birthday (again) Or, perhaps, the silver wedding anniversary has ended up a bit tarnished by your forgetfulness. You are a ‘feckin eejit’. You are a repeat offender and you need some help. If you are one of the lucky ones, you will be getting the ‘Broken TV’ treatment – vision only, no sound. If you are a serial offender (Valentine’s, birthday AND anniversary), you will be on the meat diet of hot tongue and cold shoulder.
Here’s how you can redeem yourself without having to put in much effort or spending much money either. Simply cook her this Monkfish with Red Peppercorn Sauce and she will forgive you any minor memory lapse and she will fall in love with you all over again.
Ingredients
There are only a few ingredients for this delicious dish. The less you have to remember, the less you will be able to forget.
- One large piece of monkfish, enough for two.
- 250ml of pouring cream
- A small glass of Cognac
- A handful of red peppercorns
- A tablespoon of flour
- Salt and pepper to season
Slice the monkfish into two big steaks. Season the flour and roll the monkfish.

Roll the fish in the flour. Your better half will roll her eyes less of you do.
Heat a frying pan to medium and add some oil and butter. Fry the monkfish until it is lightly browned on all sides and about half cooked.

Any forgetful klutz can prepare this dish. It could save your relationship.
(It will be half cooked when it is lightly brown on all sides). Pour off the oil from the pan.
If you are feeling adventurous, add the Cognac first and flame it off. If you are not so brave, add the cream first. (I wasn’t feeling so brave.)

Don’t be shy. Pour in all the cream.
Add the brandy second and bring the mixture to a gentle simmer.

This is one time when it is good to have alcohol help one forget…
Add the peppercorns. Turn the fish in the sauce.

Red peppercorns are subtle and tasty. These attributes may transfer to y
Reduce the heat and stir until the sauce is a nice thick consistency. Spoon it over the fish. Remove from the heat. Serve the fish, over some white rice, to your better half. She will be skeptical and wary of you before she eats. When she is finished, you will be forgiven your forgetfulness. You will be restored to your rightful position as master of your house and controller of your destiny.

You will be back in favour as soon as she has finished eating.
I can’t prevent you forgetting the next wedding anniversary, birthday, Valentine’s Day or whatever. You are on your own with that one. If (when) you do, look up this little recipe and see if you can make the magic work twice.
Footnote on swilling wine and alcohol and cream in a romantic sauce: If you make it correctly, your lover will not even think of asking about the calories in this sauce. She won’t think of her burgeoning waistline as she slurps the wine, while appreciating your efforts in creating the rich luscious dish. However, if you make a bags of this dish, you will face the calories questions and the implied responsibility. If you do, you’re on your own. I’m out of here…
katechiconi | 14th February 2017
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Yup. That’d do it…
Conor Bofin | Author | 14th February 2017
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It certainly will. Lovely, though I say so myself.
Happy Valentine’s Day my dear,
C
buyingseafood | 14th February 2017
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That is a nice piece of monkfish, looks decadent with that cream and brandy.
Conor Bofin | Author | 14th February 2017
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I believe that they like to swim in cream….
Carina Simeon | 14th February 2017
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Oh Conor, what a romantic ‘Sole’ (:) ) you are! Is this what you are cooking tonight for your wife? – Lucky her.
This sounds so good and simple too – and the heck with the waistline for once. No monkfish here, will try this with another fish for JS.
Conor Bofin | Author | 14th February 2017
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I have to get my thinking cap on for tonight. I have a decent piece of cod in the fridge and I plan to do something with it. What I do still eludes me. They say that pressure is good for the decision making process….
cookinginsens | 14th February 2017
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That last photo stole my heart and made my stomach growl 🙂
Conor Bofin | Author | 14th February 2017
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That’s exactly what I like to hear Rosemary. Particularly on this day!
Brian Shalloe | 14th February 2017
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Looks amazing Conor, and one for the weekend I think!
Conor Bofin | Author | 14th February 2017
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Hi Brian,
It is very simple and very tasty too. I encourage you to give it a go. Why wait for the weekend?
Best,
C
Marty | 14th February 2017
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I’d forgive you damn near anything if you cooked for me! 😉
Conor Bofin | Author | 14th February 2017
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Thanks Marty, though, I’m booked already tonight!
anotherfoodieblogger | 14th February 2017
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Cream and brandy? Be still my heart. And the red peppercorns add a lovely “Valentine’s” look to the dish. I hope your day has been enjoyable, with no hot tongues and cold shoulders. xo
Conor Bofin | Author | 14th February 2017
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In truth, I treat her too well for any of that. We had a lovely cod in turmeric with colcannon for our meal this evening. I will cook it again as it is blogworthy. Enjoy the balance of the day.
Amanda | 14th February 2017
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Mmmmm….. I wish this was my dinner this evening : )
Conor Bofin | Author | 14th February 2017
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You are welcome here any evening Amanda. However, best that you don’t call in this evening….
Mad Dog | 14th February 2017
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I hope you’ve been forgiven 😉
Conor Bofin | Author | 14th February 2017
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As the saying goes “Forgiven. But, not forgotten….”
Mad Dog | 14th February 2017
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You’d better get back in the kitchen tomorrow night 😉
ladyredspecs | 14th February 2017
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Looks like more woman than men appreciate this post Conor despite you well directed intentions, tee hee.
Conor Bofin | Author | 14th February 2017
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It must be my animal magnetism Sandra. At least that’s what I will put it down to. I need some hope….
Eha | 15th February 2017
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Sandra beat me to the comment 🙂 ! Well this well-written piece should surely send you via special entry to the finals of the next Irish food bloggers’ competition: I did not stop laughing from ‘A’ onwards . . . . oh: I wonder why these are called ‘pink peppercorns’ Down Under’ . . . yes, I know we are both ‘different’ and difficult but 🙂 !!
Conor Bofin | Author | 15th February 2017
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I suppose they are more pink than red. I enjoyed writing it and found myself listening to tales of woe at missing the last of the flowers and having to overpay for chocolates. We males will never learn.
Eha | 15th February 2017
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. . . says he with a wink and a smile . . . 🙂 !!
StefanGourmet | 15th February 2017
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Love the simplicity, although cooking the monkfish just right takes some skill. We don’t “do” Valentine’s, considering it to be a marketing trick to sell more flowers, chocolate, and monkfish.
Conor Bofin | Author | 15th February 2017
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Guilty on two of the three fronts! Lucy calls all these days Hallmark Day and doesn’t participate. I think she and ye are right. Give my best to Kees.
C
Debbie Spivey | 15th February 2017
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I’ve always wanted to try Monk Fish. This looks amazing!
Conor Bofin | Author | 15th February 2017
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Hi Debbie,
Monk is a real treat and not too expensive in these parts. It has a lovely meaty texture that busts with tastes of the sea (if you cook it right). If the opportunity arises, get some.
Hope all goes well in he Mountain Kitchen,
C
Our Growing Paynes | 15th February 2017
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I’m not very good at being told what to do so I stuck around. 🙂 A very nice recipe indeed!
Conor Bofin | Author | 15th February 2017
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Virginia,
You are always welcome. Nice to have you here.
Best,
C
Our Growing Paynes | 15th February 2017
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Thank you!
Lisa @ cheergerm | 16th February 2017
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Of course, I didn’t read it as I am not a fella. But if I had of, I would state that this would go a long way towards redemption for any bloke who failed to remember said anniversary/birthday/valentines.
Conor Bofin | Author | 17th February 2017
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If you had read it, you would possibly have copied the link and emailed it to somebody. It’s a good thing you didn’t.
Tara Sparling | 16th February 2017
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You’ve just reminded me that my bodyguard has been promising to cook me monkfish since we met. This has never happened. He is now in worse trouble than ever before. I am e-mailing him your post now.
Conor Bofin | Author | 17th February 2017
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Sorry Mark! This was meant to keep the lads out of trouble. Now look what you have done Sparling! I am not impressed.
Tara Sparling | 17th February 2017
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I aim to displease.
Conor Bofin | Author | 17th February 2017
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Your aim is true.
Karen | 18th February 2017
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Sometimes we Irish are a little stubborn when told what to do so I admit to reading your post. Your dish is definitely one that will make a girl smile. 🙂
Conor Bofin | Author | 18th February 2017
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Thanks Karen,
I am blessed to be able to cook this stuff. It keeps me out of trouble a lot of the time.
Conor Bofin | Author | 18th February 2017
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I really approve of the “we Irish” too.
CK | 19th February 2017
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That sure is a winning recipe, Conor. Your writing is as good as ever.
Conor Bofin | Author | 20th February 2017
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Thank you CK. I appreciate the encouragement. I need a bit of it.
Best,
C
Simply Splendid Food | 20th February 2017
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I’m glad to see someone doing justice to monk fish. The bubbling cream sauce looks delightful! ◔‿◔
Conor Bofin | Author | 20th February 2017
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Thanks, I love monkfish. My particular favourite is monkfish cheeks. They are very inexpensive and have a wonderful flavour (if not overcooked).
Simply Splendid Food | 20th February 2017
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The cooking is everything. It reminds me of the best tuna steak I ever had ~💖~ I will always remember that day. It was cooked right!
Wendy Ellen Thomas | 22nd February 2017
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This looks delicious- I haven’t had monkfish in ages. I might plop it on a bed of braised greens. Love the red peppercorn and sauce.
Conor Bofin | Author | 22nd February 2017
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We enjoyed this so much, it inspired me to cook some cod in turmeric. We served that on a bed of colcannon. I will do it again as it is unquestionably blog worthy.
Agness of Run Agness Run | 27th March 2017
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What an appetizing recipe, Conor! Can’t wait to tr it.
Conor Bofin | Author | 27th March 2017
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Hi Agness,
Do please let me know how you enjoy it. It is well worth trying.