Monkfish with Red Peppercorn Sauce – Man’s Route to Redemption.

Monkfish with red peppercorn sauce (1 of 8)

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.


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.

Monkfish with red peppercorn sauce (2 of 8)

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.

Monkfish with red peppercorn sauce (3 of 8)

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.)

Monkfish with red peppercorn sauce (4 of 8)

Don’t be shy. Pour in all the cream.

Add the brandy second and bring the mixture to a gentle simmer.

Monkfish with red peppercorn sauce (5 of 8)

This is one time when it is good to have alcohol help one forget…

Add the peppercorns. Turn the fish in the sauce.

Monkfish with red peppercorn sauce (6 of 8)

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.

Monkfish with red peppercorn sauce (7 of 8)

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… 


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Latest comments
  • Yup. That’d do it…

  • That is a nice piece of monkfish, looks decadent with that cream and brandy.

  • 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.

  • That last photo stole my heart and made my stomach growl 🙂

  • Looks amazing Conor, and one for the weekend I think!

  • I’d forgive you damn near anything if you cooked for me! 😉

  • 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

  • Mmmmm….. I wish this was my dinner this evening : )

  • I hope you’ve been forgiven 😉

      • You’d better get back in the kitchen tomorrow night 😉

  • Looks like more woman than men appreciate this post Conor despite you well directed intentions, tee hee.

  • 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 🙂 !!

      • . . . says he with a wink and a smile . . . 🙂 !!

  • 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.

  • I’ve always wanted to try Monk Fish. This looks amazing!

  • I’m not very good at being told what to do so I stuck around. 🙂 A very nice recipe indeed!

  • 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.

  • 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.

  • 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. 🙂

  • That sure is a winning recipe, Conor. Your writing is as good as ever.

  • I’m glad to see someone doing justice to monk fish. The bubbling cream sauce looks delightful! ◔‿◔

  • 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!

  • 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.

  • What an appetizing recipe, Conor! Can’t wait to tr it.

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