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.
Ingredients
Scale
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
Instructions
- Cut fillets: Cut each monkfish fillet into 3 or 4 even-sized pieces to ensure uniform cooking.
- Season: Sprinkle both sides of the fish pieces with salt and finely ground black pepper for basic seasoning.
- 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.
- 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.
- 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.
- 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.
- Rest fish: Transfer the cooked monkfish pieces onto the prepared rack and let them rest for 3 minutes to allow juices to redistribute.
- 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.
- 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
