Grilled Monchong with Herbes de Provence

Ingredients

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  • 2 monchong (pomfret) fillets
  • Salt and pepper, to taste
  • 2 tbsp Oliverde Herbes de Provence Olive Oil
  • 2 tbsp Oliverde Avocado Oil
  • 1/4 cup balsamic fig vinegar
  • 1 tbsp honey
  • Fresh basil, chopped (for garnish)
  • Lemon wedges, for serving

Instructions

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Grilled Monchong with Herbes de Provence

  • Preheat grill to medium-high.
  • Season monchong fillets with salt and pepper, then rub with Oliverde Herbes de Provence Olive Oil.
  • Drizzle with Oliverde Avocado Oil and grill for 3–4 minutes per side until cooked through.
  • Meanwhile, simmer balsamic fig vinegar and honey until slightly thickened.
  • Drizzle the reduction over the fish, garnish with basil and lemon wedges, and serve.
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