Rospo In Vino

Submitted by Gordon Vivace

About the cook: A professional chef, but enough about me.

About the dish: Monkfish in white wine sauce. Mediterranean flare for a hearty fish.

National Origin: Italian

Serves: 4

Estimated Time: Under 30 Minutes


2 pounds Monkfish filets (4 pieces)
2 cups of white wine
1 cup chopped parsley
1 clove garlic, crushed
1 tablespoon butter
3 tablespoons olive oil
Salt and pepper


In a pan on medium-high heat, add the olive oil and butter then add the filets to the hot pan skin side down.

Season the fish to taste with salt, pepper and garlic and cook until nearly half way done, that is the white creeping up on the sides of the fish reaches about the halfway mark.

Add the wine and bring it to a simmer.

When the wine simmers, turn the fish over and allow it to cook 2-3 minutes, then turn it again. Continue flipping the fish every 2-3 minutes until the wine is reduced by half and the sides of the fish have finished turning white throughout. This should create a light-brown gravy.

Remove the fish from the wine. Add the parsley to the pan and stir briefly. Allow the fish to rest 3 to 5 minutes to ensure the center is done, then top the fish with the pan sauce.

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