Balsamic Glazed Monkfish

• 3 tablespoons balsamic glaze*
• 1/4 cup olive oil
• 4 (6 ounce) fillets monkfish, boneless, skinless

1. Place the monkfish between 2 sheets of parchment paper and gently pound with a meat tenderizer.
2. Season with salt and pepper.
3. Heat the 1/4 cup olive oil in a large cast iron skillet over medium-high heat.
4. Place the monkfish in the pan and cook until golden, about 4 minutes.
5. Turn and cook for another 3 to 4 minutes.
6. Remove from the heat and brush both sides with the balsamic glaze.

balsamic glaze, olive oil, fillets monkfish

Taken from www.foodrepublic.com/recipes/balsamic-glazed-monkfish-recipe/ (may not work)