If you’re craving a seafood dish that feels luxurious without emptying your wallet, you have to try the Poor Man’s Lobster – Monkfish with Herb Browned Butter Recipe. This delightful recipe highlights the firm and meaty texture of monkfish, often called the “poor man’s lobster” because of its similar flavor and appearance. The magic really happens when the fish is seared to perfection and topped with a fragrant herb browned butter sauce that adds richness and layers of fresh, aromatic flavor. It’s a simple yet impressive dish that will quickly become a staple in your kitchen.
Ingredients You’ll Need
Gathering just a handful of quality ingredients is all it takes to create this mouthwatering dish. Each component plays a vital role — from the fresh herbs that brighten up the richness of the butter to the perfectly seasoned monkfish that’s the star of the show.
- 300g / 10oz monkfish fillets (skinless and boneless): The firm, meaty texture mimics lobster, making it the perfect affordable substitute.
- 1 1/2 tbsp extra virgin olive oil: Adds a subtle fruity flavor and ensures a nice sear on the fish.
- 1/4 tsp salt: Essential for enhancing the delicate flavors of the monkfish.
- 1/8 tsp finely ground black pepper: Provides a mild heat and aromatic depth without overpowering the fish.
- 2 tbsp/30g unsalted butter (cut into 1cm cubes): For browning and creating that irresistible nutty, golden sauce.
- 2 garlic cloves, smashed: Infuses the butter with savory flavor during browning.
- 2 sprigs thyme: Adds an earthy herbal aroma that pairs beautifully with seafood.
- 1/2 tsp finely chopped parsley: Brings fresh brightness and a pop of green color to the sauce.
- 1/2 tsp finely chopped chives: Offers a mild onion-like flavor without overwhelming the dish.
- 1/2 tsp finely chopped chervil: Provides a subtle aniseed note that enhances the herbaceous sauce.
How to Make Poor Man’s Lobster – Monkfish with Herb Browned Butter Recipe
Step 1: Prepare the Monkfish
Start by cutting your monkfish fillets into 3 or 4 evenly sized pieces to ensure they cook uniformly. This careful prep helps the fish cook quickly while retaining its juicy texture, setting the stage for a mouthwatering plate.
Step 2: Season Perfectly
Generously sprinkle both sides of the monkfish pieces with salt and finely ground black pepper. This simple seasoning enhances the natural flavors and readies the fish for searing.
Step 3: Sear the Monkfish
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the monkfish pieces in the pan, allowing them to cook undisturbed for about 3-4 minutes on each side. The surface should develop a gorgeous golden crust while the inside remains tender and succulent.
Step 4: Make That Herb Browned Butter Sauce
In a separate small pan, gently melt the unsalted butter over medium heat. Add the smashed garlic cloves and thyme sprigs to infuse the butter with flavor. Keep a close eye as the butter begins to brown — once it turns a nutty amber color and smells heavenly, remove the garlic and thyme sprigs. Finally, stir in the finely chopped parsley, chives, and chervil to create a vibrant, fragrant sauce that elevates the monkfish beautifully.
Step 5: Drizzle and Rest
Plate the monkfish and generously drizzle the warm herb browned butter over the top. Let it rest for a minute or two to soak in all those luscious flavors before serving. This final touch brings together the entire dish, making it truly unforgettable.
How to Serve Poor Man’s Lobster – Monkfish with Herb Browned Butter Recipe
Garnishes
For a visually stunning and tasty finish, sprinkle additional fresh herbs such as parsley or chives on top. A light wedge of lemon also adds a splash of brightness and balances the rich butter beautifully when squeezed over the dish just before eating.
Side Dishes
This dish pairs wonderfully with simple sides that complement without competing. Think buttery mashed potatoes, steamed green beans tossed with garlic, or a crisp mixed green salad with a light vinaigrette. These accompaniments keep the meal balanced and pleasingly fresh.
Creative Ways to Present
Serve your monkfish on a rustic wooden board with warm crusty bread to soak up every last drop of herb browned butter, or lay the fillets on a bed of creamy polenta for an elegant twist. The Poor Man’s Lobster – Monkfish with Herb Browned Butter Recipe is versatile enough to shine in any presentation style.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though unlikely!), store the cooked monkfish in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Keep the herb browned butter separate if possible to prevent it from soaking into the fish and losing its texture.
Freezing
Monkfish is best enjoyed fresh, but you can freeze uncooked, seasoned pieces by wrapping them tightly in plastic wrap and then foil or a freezer-safe bag. Use within one month for best quality. Avoid freezing the browned butter sauce; it’s best made fresh.
Reheating
Reheat gently in a low oven or on the stovetop with a splash of water or stock to prevent drying out. Add freshly browned butter and herbs after warming to revive that delightful, buttery herbaceousness central to this recipe.
FAQs
Is monkfish really like lobster?
Yes! Monkfish has a firm, meaty texture and mild sweetness that make it a fantastic substitute for lobster, which is why it earned the nickname “poor man’s lobster.” It’s a budget-friendly way to enjoy similar flavors and textures.
Can I use other fish for this recipe?
While monkfish is ideal because of its texture, you can try firm white fish like halibut or cod if monkfish is not available. Just keep in mind the cooking times and texture will vary slightly.
Why is browned butter called ‘brown’ butter?
Browned butter is butter cooked gently until the milk solids turn golden brown, creating a nutty, rich flavor. It adds a luxurious depth to dishes like this monkfish recipe.
Can I prepare the herb butter in advance?
You can prepare the herb browned butter a few hours ahead and gently rewarm it. However, the flavor is best when the butter is freshly browned and combined with fresh herbs just before serving.
What wine pairs well with Poor Man’s Lobster – Monkfish with Herb Browned Butter Recipe?
A crisp, mineral-driven white wine such as a Sauvignon Blanc or a light Chardonnay complements the richness of the butter and delicate sweetness of the monkfish beautifully.
Final Thoughts
This Poor Man’s Lobster – Monkfish with Herb Browned Butter Recipe truly feels like a special treat without any fuss or extravagant ingredients. It’s a dish that’s simple, elegant, and bursting with flavor, perfect for impressing guests or just elevating a weeknight dinner. I can’t wait for you to try it and discover your new favorite way to enjoy seafood!
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Poor Man’s Lobster – Monkfish with Herb Browned Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: European
- Diet: Low Fat
Description
This recipe for “Poor Man’s Lobster” features tender monkfish fillets cooked with herb browned butter, delivering a rich, buttery flavor with aromatic herbs. The monkfish is pan-seared to golden perfection, making it a delicious and affordable alternative to lobster.
Ingredients
Fish
- 300g / 10oz monkfish fillets, skinless and boneless
Seasoning
- 1/4 tsp salt
- 1/8 tsp black pepper, finely ground
Cooking Ingredients
- 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
- 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 evenly sized pieces to ensure uniform cooking and easy serving.
- Season: Sprinkle both sides of the monkfish pieces with salt and finely ground black pepper to enhance their natural flavors.
- Prepare for resting: Place a cooling rack over a tray to rest the cooked fish on, allowing any excess oil or butter to drip off and keeping the fish crispy.
- Sear the fish: Heat the extra virgin olive oil in a skillet over medium-high heat. Add the monkfish pieces and cook for about 3-4 minutes on each side until they develop a golden crust and are cooked through but still tender. Remove the fish from the skillet and place on the prepared rack to rest.
- Prepare herb browned butter: In the same skillet, reduce heat to medium and add the unsalted butter cubes. Allow the butter to melt and begin browning, stirring frequently. Add the smashed garlic cloves and thyme sprigs to infuse the butter with aromatic flavors. Cook until the butter has a nutty aroma and turns golden brown, being careful not to burn it. Remove the garlic and thyme stems.
- Finish the dish: Pour the herb browned butter over the rested monkfish pieces. Sprinkle the finely chopped parsley, chives, and chervil evenly over the fish to add fresh herbal notes and visual appeal. Serve immediately to enjoy the rich flavors.
Notes
- Note 1: Using skinless and boneless monkfish fillets ensures ease of cutting and a pleasant texture without bones.
- Note 2: Smashed garlic releases more flavor into the butter but is removed before serving to avoid overpowering the dish.
- Note 5: Using a rack to rest the fish helps it stay crisp by preventing it from sitting in excess oil or butter.
