When you’re craving a restaurant-quality meal at home, monkfish is your answer. This dish brings the elegance of fine dining right to your kitchen, with a flavor profile that’s rich and satisfying. Monkfish, often called the “poor man’s lobster,” offers a tender, succulent texture that pairs beautifully with simple yet refined ingredients. Whether you’re hosting a dinner party or just treating yourself, this recipe promises an impressive and delicious result without much fuss.
Steps
- Begin by cutting the monkfish fillets into evenly sized pieces to ensure they cook uniformly. Season both sides of the fish with salt and pepper.
- Heat olive oil in a non-stick pan over medium heat. Place the thickest pieces of monkfish in the pan first, cook for a minute, then add the thinner pieces and cook for an additional two minutes before flipping them.
- Once the fish is flipped, add butter to the pan. As it begins to melt, introduce smashed garlic and thyme to infuse flavor.
- When the butter starts foaming, tilt the pan and continuously spoon the butter over the fish for about two minutes, or until the internal temperature reaches 55°C/131°F, indicating medium doneness.
- Transfer the cooked monkfish to a rack to rest for three minutes. Meanwhile, stir fresh herbs into the remaining butter in the pan.
- For presentation, slice the monkfish into 2.5cm/1-inch pieces. Arrange them on a plate with pea puree and drizzle with the herb-infused brown butter. Optionally garnish with dill, parsley, or chervil.
Ingredients
- 300g / 10oz monkfish fillets, skinless and boneless
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon finely ground black pepper
- 2 tablespoons / 30g unsalted butter, cut into 1cm (1/2″) cubes
- 2 garlic cloves, smashed
- 2 sprigs of thyme
- Fresh herbs:
- 1/2 teaspoon finely chopped parsley
- 1/2 teaspoon finely chopped chives
- 1/2 teaspoon finely chopped chervil
Nutritional Values
Calories: 616cal | Carbohydrates: 2g | Protein: 42g | Fat: 48g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 132mg | Sodium: 638mg | Potassium: 1184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 948IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 2mg
FAQ
- What is Monkfish and why is it called “poor man’s lobster”?
- Monkfish, also known as Stargazer in some regions, is a deep-sea fish with flesh that resembles the texture and taste of lobster, earning it the nickname “poor man’s lobster.” It’s more affordable than lobster but offers a similarly sweet and succulent experience.
- How do you prepare Monkfish for cooking?
- Monkfish fillets should be cut into evenly sized pieces for consistent cooking. Season them with salt and pepper before pan-searing. The fillets are thick, which allows for attractive presentation when sliced.
- What is Herb Brown Butter and how is it used in this recipe?
- Herb Brown Butter is made by melting butter until it turns golden and develops a nutty aroma, with garlic and thyme added for flavor. The butter is spooned over the cooking fish to enhance its taste and help it cook evenly.
- Can I use other types of fish with this recipe?
- Yes, this recipe can be adapted for other fish suitable for pan-searing, such as salmon. Just ensure the fish is of similar thickness to Monkfish to adjust cooking times appropriately.
- What are some serving suggestions for Monkfish?
- Monkfish can be plated elegantly with pea puree and garnished with herbs like dill or parsley. It pairs well with sides like leafy green salads, potato dishes, or a lemon herb risotto.
- What should I consider when cooking Monkfish to perfection?
- Aim for an internal temperature of 55°C/131°F for optimal juiciness and medium doneness. Rest the fish on a rack after cooking to maintain its texture and avoid sogginess.
Tips
- Butter Basting Technique: While cooking monkfish, use a restaurant-inspired method of basting with herb-infused butter. This enhances the flavor and helps the fish cook evenly, giving it a rich and nutty taste.
- Fish Cutting Strategies: To ensure even cooking, cut monkfish fillets into uniform pieces. This is especially important given the varying thickness of monkfish fillets, as it helps achieve a consistent doneness throughout.
- Optimal Cooking Temperature: Aim for an internal temperature of 55°C/131°F for medium doneness. If a thermometer isn’t available, check if the fish flakes easily at its thickest point to determine if it’s done.
- Plating Presentation: For a fine dining look, slice the monkfish into thick pieces and serve it on a bed of pea puree. Drizzle with herb brown butter and garnish with fresh herbs for an elegant presentation.
Equipment
- Non-stick Pan: A quality non-stick pan is essential for pan-searing the monkfish evenly without sticking.
- Meat Thermometer: Useful for checking the internal temperature of the fish to ensure it is cooked to the desired doneness.
- Fish Spatula: A thin, flexible spatula designed for turning delicate fish fillets without breaking them.
- Wire Rack: Used for resting the fish post-cooking, preventing the base from getting soggy.
- Herb Chopper or Herb Scissors: For finely chopping fresh herbs like parsley, chives, and chervil efficiently.
