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Home > Recipes > Monkfish Recipes > Monkfish with Herb Brown Butter

Monkfish with Herb Brown Butter

Monkfish with Herb Browned Butter

Recipe video above. With sweet, meaty shellfish-like flesh, monkfish is affectionately known as "poor man's lobster". But there's certainly nothing "poor" about this dish!
If you're new to cooking monkfish, this is a good recipe to try. It's easy and showcases just how good monkfish is. There's a reason it's a firm favourite with upmarket restaurants!
Other names: Stargazer is another name for monkfish in Australia.

Ingredients

  • 300g / 10ozmonkfish fillets, skinless and boneless (Note 1)
  • 1 1/2tbspextra virgin olive oil
  • 1/4tspsalt
  • 1/8tspblack pepper, finely ground
  • 2 tbsp/ 30gunsalted butter, cut into 1cm (1/2") cubes
  • 2garlic cloves, smashed (Note 2)
  • 2sprigs thyme

Fresh herbs (Note 3):

  • 1/2tspparsley, finely chopped
  • 1/2tspchives, finely chopped
  • 1/2tspchervil, finely chopped

Instructions

  • Cut fillets: Cut each monkfish into 3 or 4 even size pieces. (Note 1)
  • Season: Sprinkle both sides of fish with salt and pepper.
  • Rack for resting: Place a rack over a tray (optional, for resting fish, Note 5)

Cooking monkfish (Note 2):

  • Heat oil: Heat oil in non-stick pan over medium heat (medium-high for weak stoves).
  • Sear first side, then turn: Place thickest pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. (Note 4). Cook for a further 2 minutes, then flip fish.
  • Add butter and baste: Add butter to pan. After it starts melting, add garlic and thyme. When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 minutes or until the internal temperature is 55°C/131°F (Note 6), or the flesh flakes easily. Butter will begin to smell nutty - it's now brown butter!
  • Rest: Transfer fish onto the rack and rest for 3 minutes.
  • Add herbs: Add herbs to butter remaining in pan. Serve this Herb Brown Butter with monkfish.

Optional plating up, fine dining style!