Butter poached monkfish is extremely easy to make while still being a true delicacy that tastes absolutely incredible! If you've never tried monkfish, this is the recipe to start with! This poor man's lobster will become your new favorite fish to enjoy!
Butter Poached Monkfish Recipe
Once you taste monkfish, you'll want to eat it all the time! It truly does have a similar taste to lobster (hence the nickname 'poor man's lobster').
This recipe is easy to make, tastes amazing, and is cheap! If you want to know more about this delectable fish, check out my post which is all about monkfish.
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🥘 Butter Poached Monkfish Ingredients
You can find monkfish at specialty grocery stores or seafood markets. If you're having trouble finding it, you can always order it online!
- Monkfish - 1 pound of fresh monkfish tail or filet.
- Water - 3 tablespoons of water.
- Butter - ½ cup of salted butter that has been sliced into 1 tablespoon pats for easier melting (or you can use ghee).
- Lemon Juice - 1 tablespoon of lemon juice.
- Garlic - 1 teaspoon of minced garlic for an extra delicious flavor.
- Salt & Pepper - Add in some salt & pepper for flavor, adjusting the amount to your specific tastes.
- Parsley - Use some chopped-up fresh parsley for a vibrant garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Poach Monkfish
Don't be intimidated by the monkfish, this recipe is easy! Grab your large skillet, tongs, and measuring cups and you're ready to get started!
One pound of monkfish is perfect for feeding 4 people, so buy more if you have a larger crowd!
- Prepare the monkfish. Rinse and dry your 1 pound of monkfish filets with paper towels, then cut them into smaller pieces or chunks if desired.
- Add the ingredients. In a large skillet or frying pan, heat 3 tablespoons of water and 1 tablespoon of lemon juice over medium heat and add the ½ cup of pats of salted butter as well as a pinch of salt and pepper if desired. Melt the butter then add the 1 teaspoon of minced garlic and the prepared monkfish.
- Cook and flip. Cook for 3 minutes, then flip and continue cooking until the fillets reach an internal temperature of 145°F (63°C - *see note). Baste the monkfish with the butter sauce while it cooks for the best flavor.
- Serve. Remove from heat when done and serve immediately. Garnish with fresh, chopped parsley if desired.
Serve this tasty fish with some drawn butter or lemon butter sauce. Add a side of risotto and sauteed green beans for a delicious dinner. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- The USDA recommends that all fish be cooked to 145°F (63°C), however, many feel this is overcooked. Most enjoy monkfish cooked to 125°F (52°C).
- This is an easy way to cook the perfect poor man's lobster meal!
- This butter poaching technique can easily be applied to any other type of fish as well!
- To store: Place any leftovers into an airtight container in the fridge for up to 2 days. I don't recommend freezing monkfish that has already been cooked.
- To reheat: When reheating any type of fish, it's important to use a low temperature to keep it from drying out. Bake your leftover monkfish in a preheated oven at 275°F (140°C) for roughly 15 minutes
❓ How Long Does Monkfish Take To Poach?
You don't want to overcook your monkfish. I found that my fillets cooked best with about 3 minutes per side. This timing could vary based on the thickness of your fillets.
❓ How Should Monkfish Be Cooked?
Monkfish is extremely versatile and can be cooked in a bunch of different ways. Its firm meat holds up well to the grill, but it can also be pan-seared, baked, roasted, or poached!
❓ Does Monkfish Taste Like Lobster?
As hard as it might be to believe, this odd-looking fish really does have a very similar taste and texture to lobster! It pairs well with flavors and dishes that lobster also pairs well with. As an even bigger bonus, monkfish is cheaper!
🐟 More Tasty Fish Recipes
- Baked Monkfish
- Broiled Mahi Mahi
- Grilled Branzino
- Grilled Jamaican Jerk Red Snapper
- Pan Seared Swordfish
- Grilled Swordfish
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📖 Recipe Card
Butter Poached Monkfish
Ingredients
- 1 lb monkfish
- 3 tablespoon water
- ½ cup butter (salted, sliced into 1 tablespoon pats of butter - or use ghee)
- 1 tablespoon lemon juice
- 1 teaspoon garlic (minced)
- each, salt & pepper (to taste)
- parsley (fresh, chopped for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Rinse and dry your monkfish filets with paper towels, then cut them into smaller pieces or chunks if desired.
- In a large skillet or frying pan, heat the water and lemon juice over medium heat and add the pats of salted butter as well as a pinch of salt and pepper if desired. Melt the butter then add the minced garlic and prepared monkfish.
- Cook for 3 minutes, then flip and continue cooking until the fillets reach an internal temperature of 145°F (63°C - *see note). Baste the monkfish with the butter sauce while it cooks for best flavor.
- Remove from heat when done and serve immediately. Garnish with fresh, chopped parsley if desired.
Notes
- The USDA recommends that all fish be cooked to 145°F (63°C), however, many feel this is overcooked. Most enjoy monkfish cooked to 125°F (52°C).
- This is an easy way to cook the perfect poor mans lobster meal!
- This butter poaching technique can easily be applied to any other type of fish as well!
- To store: Place any leftovers into an airtight container in the fridge for up to 2 days. I don't recommend freezing monkfish that has already been cooked.
- To reheat: When reheating any type of fish, it's important to use a low temperature to keep it from drying out. Bake your leftover monkfish in a preheated oven at 275°F (140°C) for roughly 15 minutes.
Gretchen says
I read a lot of cooking pages for recipes and I particularly appreciated the fact that I didn't have to scroll through three pages of How You Love To Cook or How You Used to Hate To Cook Until crap before the recipe came up. I loved the succinct facts about the star of the dish, the recipe, and the tips at the end. I'll be back!
Angela Latimer says
Thank you! I try to get the point (while also waving down Google that I know my stuff and I'm worthy of sharing). I do love to cook (I've never hated cooking) but I assume everyone will know that if I'm sharing my recipes online and in my cookbooks. I think that simplicity is key to building confidence in the kitchen, and that upgrades are easier to make once you're familiar with base flavors and techniques. I do hope to see you again, these were great comments!