Imagine a dish that combines the luxurious texture of monkfish with the bright, zesty notes of lemon butter - a French-inspired recipe that promises to elevate your home cooking from ordinary to extraordinary. This elegant seafood preparation is not just a meal, but a culinary experience that will transport your taste buds to the sophisticated coastal regions of France, all while being surprisingly simple to prepare.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 monkfish fillets
- 1/4 cup butter
- 1 lemon, juiced
- 2 tablespoons parsley, chopped
- Salt and pepper to taste
Instructions
- Remove monkfish fillets from refrigerator 15-20 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the monkfish fillets dry using paper towels to remove excess moisture, which helps achieve a better sear and prevents steaming.
- Season both sides of the monkfish fillets generously with salt and freshly ground black pepper, ensuring even coverage.
- Heat a large skillet or non-stick pan over medium-high heat, allowing it to become hot before adding any ingredients.
- Melt butter in the heated skillet, swirling to coat the bottom of the pan evenly and prevent burning.
- Carefully place the seasoned monkfish fillets into the hot buttered pan, laying them away from you to prevent oil splatter.
- Cook the fillets for 6-7 minutes on the first side, allowing a golden-brown crust to develop without moving the fish.
- Gently flip the fillets using a spatula and cook for an additional 5-6 minutes on the other side until fish is opaque and easily flakes.
- Squeeze fresh lemon juice over the fillets during the last minute of cooking to infuse flavor.
- Remove fillets from heat and transfer to serving plates, letting them rest for 2-3 minutes to redistribute internal juices.
- Drizzle remaining butter from the pan over the fish and sprinkle chopped fresh parsley as a garnish.
- Serve immediately, accompanied by your choice of side dishes like roasted vegetables or rice pilaf.
Tips
- Temperature Matters: Always let your monkfish come to room temperature before cooking to ensure even heat distribution and prevent uneven cooking.
- Moisture is the Enemy: Thoroughly pat your fish dry with paper towels. This crucial step helps achieve a beautiful golden-brown sear instead of steaming the fish.
- Don't Overcrowd the Pan: Cook the fillets in batches if necessary to maintain high heat and allow proper caramelization.
- Watch Your Heat: Medium-high heat is key - too low, and the fish won't sear; too high, and you'll burn the butter.
- Timing is Critical: Monkfish cooks quickly. Aim for 6-7 minutes per side, and remember that it continues cooking slightly after being removed from heat.
- Fresh is Best: Use fresh lemon juice and high-quality butter for the most vibrant flavor profile.
- Resting is Essential: Let the fish rest for 2-3 minutes after cooking to allow juices to redistribute, ensuring a moist and tender result.
Nutrition Facts
Calories: 126kcal
Carbohydrates: 1g
Protein: 5g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 40mg
