Prepare to embark on a culinary journey that will transport your taste buds straight to the picturesque coastal regions of France with this exquisite Gigot de Lotte Monkfish recipe. This isn't just another seafood dish – it's a symphony of flavors that combines the robust, meaty texture of monkfish with the aromatic embrace of garlic and rosemary. Whether you're a seasoned home chef or a curious food enthusiast, this recipe promises to elevate your cooking skills and impress even the most discerning dinner guests with its elegant simplicity and Mediterranean charm.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1.5 lbs monkfish, cleaned and cut into steaks
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Prepare the monkfish by patting it dry with paper towels to ensure a crisp exterior during cooking. Remove any remaining membrane or connective tissue from the fish.
- In a small mixing bowl, combine minced garlic, chopped fresh rosemary, olive oil, salt, and freshly ground black pepper to create a fragrant marinade.
- Gently coat the monkfish steaks with the marinade, ensuring even coverage on all sides. Allow the fish to marinate at room temperature for 15-20 minutes to absorb the flavors.
- Preheat the oven to 400°F (200°C). Meanwhile, heat a large oven-safe skillet or cast-iron pan over medium-high heat.
- Add a splash of olive oil to the hot pan and carefully place the marinated monkfish steaks. Sear for 2-3 minutes on each side until a golden-brown crust forms.
- Arrange lemon slices around the fish in the pan. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the fish is opaque and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let the fish rest for 3-4 minutes to allow juices to redistribute, which helps maintain moisture and tenderness.
- Plate the monkfish steaks, garnish with additional fresh rosemary sprigs, and serve immediately with the roasted lemon slices.
- Optional: Pair with roasted vegetables or a light herb-infused rice pilaf to complement the dish's Mediterranean flavors.
Tips
- Always choose fresh, high-quality monkfish and ensure it's properly cleaned to guarantee the best flavor and texture.
- Pat the fish completely dry before marinating to achieve that coveted golden-brown sear and crispy exterior.
- Don't over-marinate the fish – 15-20 minutes is ideal to prevent the delicate protein from breaking down.
- Use an instant-read thermometer to check the internal temperature, ensuring the fish is perfectly cooked at 145°F (63°C).
- Let the fish rest after cooking to allow the juices to redistribute, which keeps the meat moist and tender.
- Choose a cast-iron skillet or heavy oven-safe pan for even heat distribution and beautiful caramelization.
- Fresh rosemary is key – dried herbs won't provide the same vibrant, aromatic experience.
Nutrition Facts
Calories: 281kcal
Carbohydrates: 3g
Protein: 36g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 90mg
