Poor Man’s Lobster – Monkfish with Herb Browned Butter Recipe

Introduction

Poor Man’s Lobster is a delightful way to enjoy the rich, firm texture of monkfish, enhanced by a fragrant herb browned butter. This simple yet elegant dish brings restaurant-quality flavors to your home kitchen with minimal effort.

Ingredients

• 300g / 10oz monkfish fillets, skinless and boneless
• 1 1/2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper, finely ground
• 2 tbsp / 30g unsalted butter, cut into 1cm (1/2″) cubes
• 2 garlic cloves, smashed
• 2 sprigs thyme
• 1/2 tsp parsley, finely chopped
• 1/2 tsp chives, finely chopped
• 1/2 tsp chervil, finely chopped

Instructions

1. Step 1: Cut each monkfish fillet into 3 or 4 even-sized pieces.
2. Step 2: Sprinkle both sides of the fish pieces with salt and finely ground black pepper.
3. Step 3: If available, place a rack over a tray to rest the fish after cooking.
4. Step 4: Heat the olive oil in a non-stick pan over medium heat (use medium-high if your stove is weak).
5. Step 5: Place the thickest pieces of monkfish into the pan first. After 1 minute, add the thinner pieces. Cook for an additional 2 minutes.
6. Step 6: Flip the fish pieces. Add the cubed butter to the pan. Once it begins to melt, add the smashed garlic cloves and thyme sprigs.
7. Step 7: When the butter starts foaming, tilt the pan and continuously spoon the butter over the fish for 2 minutes, or until the internal temperature reaches 55°C (131°F) and the fish flakes easily. You will notice the butter turning a nutty brown color.
8. Step 8: Transfer the cooked monkfish onto the rack and let it rest for 3 minutes.
9. Step 9: Add the chopped parsley, chives, and chervil to the browned butter remaining in the pan. Stir gently to combine.
10. Step 10: For a fine dining touch, slice the monkfish pieces into 2.5cm (1″) portions. Place them on pea puree or your choice of base, then drizzle generously with the herb browned butter. Garnish optionally with dill, parsley, or chervil.

Tips & Variations

• Use a meat thermometer to ensure the monkfish is perfectly cooked at 55°C (131°F) without drying out.
• Replace thyme with tarragon or rosemary for a different herbal note in the browned butter.
• Serve with lemon wedges for a fresh, acidic contrast.
• For a richer dish, add a splash of white wine to the butter before adding herbs.

Storage

Store leftover cooked monkfish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a little butter to prevent drying out. It is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of monkfish?

Monkfish is preferred for its firm, lobster-like texture, but you can try this method with other firm white fish like cod or halibut. Keep in mind cooking times may vary.

Why is the butter browned in this recipe?

Browned butter adds a rich, nutty flavor that complements the mild taste of monkfish. The butter’s aroma and color deepen as the milk solids caramelize, enhancing the dish’s complexity.

Poor Man’s Lobster – Monkfish with Herb Browned Butter Recipe

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★★★★★

4.8 from 132 reviews

• Author: Ethan
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

Enjoy a delicious and elegant seafood dish with this ‘Poor Man’s Lobster’ recipe featuring monkfish fillets cooked in a rich herb browned butter sauce. The monkfish is seared to perfection, basted with fragrant garlic and thyme butter, then served with a vibrant herb-infused butter that enhances its mild, lobster-like flavor.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 300g / 10oz monkfish fillets, skinless and boneless
• 1 1/2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper, finely ground

Herb Brown Butter Sauce

• 2 tbsp / 30g unsalted butter, cut into 1cm (1/2″) cubes
• 2 garlic cloves, smashed
• 2 sprigs thyme
• 1/2 tsp parsley, finely chopped
• 1/2 tsp chives, finely chopped
• 1/2 tsp chervil, finely chopped

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Instructions

1. Cut fillets: Cut each monkfish fillet into 3 or 4 even-sized pieces to ensure uniform cooking.
2. Season: Sprinkle both sides of the fish pieces with salt and finely ground black pepper for basic seasoning.
3. Prepare rack for resting: Place a rack over a tray to rest the cooked fish, allowing excess oil or butter to drain, ensuring the fish remains crisp and tender.
4. Heat oil: Heat extra virgin olive oil in a non-stick pan over medium heat. If your stove is weak, set to medium-high to get the pan adequately hot.
5. Sear fish: Place the thickest pieces of monkfish into the hot pan first and leave them for 1 minute. Then add the thinner pieces and cook all the fish for 2 more minutes before flipping.
6. Add butter and baste: Add cubes of unsalted butter to the pan. Once the butter begins to melt, add smashed garlic cloves and thyme sprigs. As the butter starts foaming and turns a nutty brown color, tilt the pan and continuously spoon the butter over the fish for about 2 minutes or until the fish’s internal temperature reaches 55°C/131°F or the flesh flakes easily with a fork.
7. Rest fish: Transfer the cooked monkfish pieces onto the prepared rack and let them rest for 3 minutes to allow juices to redistribute.
8. Prepare herb brown butter sauce: Add finely chopped parsley, chives, and chervil to the browned butter remaining in the pan and stir to combine. This herb butter will serve as a flavorful sauce for the fish.
9. Serve: Optional elegant plating includes slicing monkfish into 2.5cm / 1″ pieces and placing them on a base of pea puree. Drizzle generously with the herb brown butter sauce and garnish with dill, parsley, and chervil for a fine dining presentation.

Notes

• Note 1: Using skinless, boneless monkfish ensures easy preparation and eating.
• Note 2: Smashed garlic and thyme add aromatic depth to the butter and fish.
• Note 3: Resting the fish on a rack prevents sogginess and maintains texture.
• Note 4: Adding thinner pieces after the thick ensures all pieces cook evenly.
• Note 5: Internal temperature of 55°C/131°F indicates perfectly cooked monkfish that is moist and tender.
• Note 6: Brown butter adds a nutty, rich flavor that complements the mild monkfish beautifully.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: British

Keywords: monkfish recipe, poor man’s lobster, herb browned butter, seafood main course, pan-fried fish, easy seafood dinner