Description

This recipe features monkfish fillets, often called ‘Poor Man’s Lobster’ due to their firm texture and mild flavor, prepared with a fragrant herb browned butter sauce. The monkfish is pan-seared until golden and tender, then finished with a rich butter sauce infused with garlic and fresh herbs, making for an elegant yet simple seafood dish perfect for a quick gourmet meal.

Ingredients

Scale

Fish

300g / 10oz monkfish fillets, skinless and boneless
1/4 tsp salt
1/8 tsp black pepper, finely ground

Cooking

1 1/2 tbsp extra virgin olive oil
2 tbsp / 30g unsalted butter, cut into 1cm (1/2″) cubes
2 garlic cloves, smashed
2 sprigs thyme

Herbs for Garnish

1/2 tsp parsley, finely chopped
1/2 tsp chives, finely chopped
1/2 tsp chervil, finely chopped

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Instructions

Cut fillets: Cut each monkfish fillet into 3 or 4 evenly sized pieces to ensure uniform cooking.
Season: Sprinkle both sides of the monkfish pieces with salt and finely ground black pepper to enhance flavor.
Prepare for resting: (Optional) Place a rack over a tray; this is used later to let the cooked fish rest and maintain crispness.
Sear the monkfish: Heat the extra virgin olive oil in a skillet over medium-high heat. Add the monkfish pieces and sear each side for approximately 3 minutes or until the fish is golden brown and cooked through but still tender inside. Remove the fish from the pan and place it on the rack to rest.
Make herb browned butter sauce: In the same skillet, reduce heat to medium, add the unsalted butter cubes. Let the butter melt and cook until it starts to brown lightly and develop a nutty aroma. Add the smashed garlic cloves and thyme sprigs, cooking for about 1-2 minutes to infuse the butter with their flavor. Remove garlic and thyme sprigs before serving.
Serve: Drizzle the herb browned butter over the rested monkfish pieces. Sprinkle the finely chopped parsley, chives, and chervil on top for a fresh herbal finish. Serve immediately for best flavor and texture.

Notes

Note 1: Monkfish is sometimes called ‘Poor Man’s Lobster’ due to its firm texture and taste similar to lobster meat.
Note 2: Smashed garlic means pressing the garlic cloves lightly with the side of a knife to release flavor without finely chopping.
Note 5: Resting fish on a rack allows excess oil to drain and keeps the crust crisp.