Pan - Fried South Canterbury Monkfish
This Pan-Fried South Canterbury Monkfish fillet is sweet, delicate and firm.
Served on a pillow of lemon and herb mash, with sautéed asparagus and fresh salsa, capers and a generous drizzle of white wine sauce.
Chef Shawn Castle’s creation is big on flavour, low on calories and makes an elegant and refined lunch or dinner.
Perfectly matched with Roaring Meg Pinot Gris.