Mary Berry Monkfish with Ginger-Orange Sauce Recipe

This firm, meaty Mary Berry Monkfish with ginger-orange sauce Recipe is made with fresh monkfish tails, zesty orange juice, and warming ginger, ready in just 30 minutes. The hero moment happens when the marinade reduces down into a glossy, sticky glaze that clings perfectly to the pearly white fish. I love making this when I want the bold flavours of a takeaway with the lightness of a home-cooked seafood dinner.

Why This Classic Works

Mary Berry often champions monkfish because it holds its shape beautifully and has a robust, meaty texture similar to lobster. In this recipe, the sweetness of the fresh orange juice perfectly balances the saltiness of the soy sauce and the heat of the ginger, creating a sauce that doesn’t overpower the delicate fish. Unlike flaky white fish that might disintegrate in a heavy glaze, monkfish stands up to these strong, aromatic flavours.

I learned the hard way that you must not overcook monkfish, or it can become rubbery rather than tender. The secret is to sear it quickly to get a golden colour, then let it finish gently in the bubbling sauce. It transforms a simple fillet into a restaurant-quality dish that looks far more complicated than it actually is.

Mary Berry Monkfish with ginger-orange sauce Recipe Ingredients

• Monkfish: 600g monkfish tails, membrane removed and cut into large chunks.
• Orange Juice: 150ml fresh orange juice (about 2 large oranges).
• Soy Sauce: 4 tbsp light soy sauce.
• Ginger: 3cm piece of fresh ginger, peeled and finely grated.
• Garlic: 2 cloves, crushed.
• Honey: 1 tbsp runny honey.
• Oil: 2 tbsp sunflower or vegetable oil for frying.
• Cornflour: 1 tsp dissolved in a splash of water (optional, for thickening).
• Herbs: 1 tsp dried thyme or a few sprigs of fresh thyme.
• Garnish: Spring onions, sliced, and extra orange zest.

How To Make Mary Berry Monkfish with ginger-orange sauce Recipe

1. Marinate the Fish: In a shallow dish, combine the orange juice, soy sauce, grated ginger, crushed garlic, honey, and thyme. Add the monkfish chunks and toss to coat. Cover and leave in the fridge for 20-30 minutes to let the flavours infuse.
2. Sear the Monkfish: Remove the fish from the marinade (reserve the liquid). Heat the oil in a large frying pan over medium-high heat. Add the monkfish chunks and sear for 2-3 minutes on each side until golden brown.
3. Simmer the Sauce: Pour the reserved marinade into the pan with the fish. Turn the heat down to medium and let it bubble gently for 4-5 minutes. The fish should be opaque and cooked through.
4. Thicken and Serve: If you prefer a thicker, stickier glaze, stir in the cornflour mixture and cook for another minute until glossy. Scatter with sliced spring onions and serve immediately.

Recipe Tips

• Prep the Monkfish: Ask your fishmonger to remove the grey membrane (skin) for you, as it is tough and shrinks during cooking, which can make the fish tough.
• Don’t Skip the Honey: The honey not only adds sweetness but helps the sauce caramelise and gives the fish that signature Mary Berry shine.
• Check for Doneness: Monkfish is cooked when the flesh turns from translucent to a solid, milky white and feels firm to the touch, like a cooked prawn.

What To Serve With Monkfish

This dish pairs beautifully with steamed jasmine rice or coconut rice to soak up the extra ginger-orange sauce. For a lighter option, serve it alongside stir-fried tenderstem broccoli or mange tout with a hint of sesame oil.

How To Store

Monkfish is best eaten immediately as reheating can make the texture tough. If you do have leftovers, store them in an airtight container in the fridge for up to 1 day and reheat very gently in a pan with a splash of water.

FAQs

• Can I use a different fish? Yes, firm white fish like cod loin or halibut work well, but handle them carefully as they flake more easily than monkfish.
• Can I use bottled orange juice? Freshly squeezed is superior for the zest and brightness, but good quality smooth orange juice will work in a pinch.
• Is this recipe spicy? It has a warming kick from the ginger, but it is not hot. You can add a pinch of chilli flakes if you want actual heat.
• Can I make the marinade ahead? Absolutely, you can combine the marinade ingredients a day in advance and store them in a jar until you are ready to cook.
• Why is my sauce too runny? The sauce relies on reduction or cornflour; simply let it bubble for a minute longer or add a little more cornflour slurry to reach your desired consistency.

Nutrition

• Calories: 285 kcal
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 45mg
• Sodium: 680mg
• Total Carbohydrate: 12g
• Protein: 35g