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
Scale
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.
