Thisbutter 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!
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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.
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