Ingredients
Preparation
- Preheat the oven’s broiler.
- In a skillet, caramelize the onion, lemon zest and half the honey in the butter over medium heat for about 20 minutes. Deglaze with 15 ml (1 tablespoon) of lemon juice. Keep warm.
- In a small saucepan, combine the remaining lemon juice and honey with the white wine, soy sauce, sesame oil, mustard and ground coriander. Bring to a boil and reduce by half. Keep warm.
- Place the fish on a buttered shallow baking dish. Brush the fish with the wine-based reduction. Season with salt and pepper. Bake in the middle of the oven for about 5 minutes for tuna and 8 to 10 minutes for monkfish, depending on the thickness; tuna is served rare. Baste halfway through cooking.
- At service, drizzle the fish with the wine-based reduction and top with onion confit.
Note
We usually use the term steaks to talk about a thick piece of beef to be grilled or seared. A steak is generally for one person. By extension, we now use this term to describe a piece of fish fillet taken in its thickest part. The fish steak, like the beef steak, can be grilled or seared and serves only a single portion.