Monk Fish Tails | x1 | Frozen box | Caught off Cape Point

Your clean Monkfish tails will arrive frozen, simply store in your freezer (up to 3 months) and use at your leisure. It is best to remove product from packaging to defrost, simply place on a tray in your fridge and allow to thaw slowly.

Any special requests or instructions can be left in the NOTES section at the Checkout. Eg: Your doorbell does not work, you require a phone call before the order arrives, you would like the fillets / steaks vacuum packed seperately or cut into smaller portions etc.

ECOSYSTEM IMPACT : Medium

GEAR USED : Demersal longline

SUPPORTING LOCALS : Yes

DISTANCE TRAVELLED : 50km

DOLPHIN / TURTLE IMPACT : Low

REPRODUCTION POTENTIAL : Medium

Monkfish tail

You will need:

• 4 Monkfish tails
• 50g butter
• juice of 1 lemon
• 400g flat mushrooms, stalks removed, caps thinly sliced
• 200g chestnut mushrooms, stalks removed, caps thinly sliced
• sea salt and freshly ground black pepper

Sauce

• 2 tbsp vegetable oil
• 3 shallots, peeled and sliced
• 1 garlic clove, sliced
• 100ml Maderia wine
• 375ml good-quality chicken stock
• 1/4 bunch of thyme, tied with a string
• 10g dried porcini mushrooms
• 50ml double cream

Preparation:

1. Preheat the oven to 150C
2. For the sauce, heat half of the vegetable oil in a medium saucepan over medium heat. When hot, add the shallots, garlic and a pinch each of sea salt and pepper and cook for about 7 minutes until soft. Add the Madeira and simmer for 5-7 minutes until it has a syrupy consistency, then add the stock, thyme and dried porcini mushrooms and summer gently for 30 minutes.
3. Remove the thyme stalks and transfer the sauce to a blender or food processor. Blitz until smooth, pass through a fine sieve into a clean saucepan and add the cream. Keep warm until ready to serve.
4. While the sauce is simmering, heat the butter over high heat in a frying pan large enough to fit the monkfish tails. Once it’s foaming, season the monkfish liberally with salt, then place into the hot butter. Brown the tails all over for about 5 minutes in total, then transfer to a roasting dish. Pour the butter over the top and place in the oven for 25 minutes.
5. Turn the tails over and cook for a further 25 minutes. Remove from the oven, cover with foil and leave to rest for 10 minutes. Turn the heat on the oven up to 220C. Squeeze the lemon juice over the monkfish and place back in the oven for 8 minutes.
6. Meanwhile, heat the remaining tablespoon of vegetable oil in a separate large frying pan. When hot, add the mushrooms, season well and cook over high heat for about 10 minutes (you might have to do this in batches, depending on the size of your pan).
7. Carve the monkfish either by using a serrated knife, and cutting across the bone, or by slicing down either side of the bone and portion accordingly. Serve the fillets atop the mushrooms and smother with the sauce.

Seasonal Delivery Schedule: 

December trading closures 

16th Closed Public Holiday
24th Close 1pm (half day)
25th Closed Public Holiday
26th Closed Public Holiday
27th Closed
31st Close 1pm (half day) 

We operate Monday to Friday
No deliveries on weekends.
Please take note of public holidays and above mentioned days

Delivery

R75 same-day packaging & delivery fee
Order before 11am for same-day delivery (Monday to Friday)
Free delivery on all orders over R1,200*

*Free delivery only applies for orders that are in the standard delivery zone.

 CBD | Southern Suburbs | Houtbay | Plattekloof 

 Deep South | Table View, Blouberg, Melkbos | Durbanville 

 Stellenbosch | Somerset West | Franschhoek | Paarl 

All zoned areas: Monday to Friday

• Order before 11am and receive your delivery the same day.
• Order after 11am and receive your delivery the following delivery day.
• Please note we do not deliver on Saturday, Sunday and Public holidays
• Re-delivery fee may apply if delivery cannot be taken between delivery times (14:00 - 17:00) without any prior arrangement and a delivery was attempted. Email [email protected] or call 063 666 2802

Collection

• Collections are free and take place Monday to Friday.
• Orders placed online before 11am will be ready to collect same-day from 12h00 to 5pm.
• Orders placed online after 11am will be made ready for collection the following working day, from 12h00 to 5pm.
• Should you place your order after 11am and need it that day, or need to collect before 11am (Monday to Friday) please contact our office 063 666 2802 and we will get it ready for you, it normally takes us an hour to cut and prepare.

Google Maps Search : Greenfish

Greenfish factory is located in N'Dabeni (Maitland) off Berkley Road turn into Ryger Road.  Drive +-300m and the road will bend sharply to the left.  We are situated  in the bend in a complex called Berkley Square.  Ask security for Greenfish Collections.  Please park outside the home collection door and ring bell.  It is well sign posted. Please park right outside the door.  

We are working hard to extend our range. If you live outside our current delivery range but think there is significant demand in your area, please contact us.