Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
“Poor Man’s Lobster” – Monkfish with Herb Brown Butter Recipe
With candy and meaty lobster-like flesh, Monkfish is affectionately referred to as “poor man’s lobster”. However there’s definitely nothing “poor” about this dish! For those who’re new to cooking Monkfish, it is a good recipe to attempt as a result of it’s simple and showcases simply how good monkfish is. There’s a motive monkfish is a agency favorite with positive eating eating places!
Monkfish, also referred to as Stargazer in Australia, is affectionately referred to as “poor man’s lobster” as a result of the flesh resembles lobster meat – solely way more economical. The cooked meat of a monkfish has a equally meaty and succulent texture, with a candy and clear flavour that’s not fishy in any respect. Monkfish fillets are additionally thick and hefty like lobster tails.
With this in thoughts, this recipe for monkfish relies on a means I like to organize lobster tails: pan-seared with a Herb Brown Butter Sauce. It’s a easy however traditional sauce that works with any seafoods. Brown butter has a extra intensely nutty flavour than simply plain melted butter that makes this simply that little bit extra attention-grabbing.
It’s fast and straightforward sufficient for a pleasant midweek meal, taking quarter-hour (tops) from begin to end. I’m additionally sharing a gorgeous means of presenting the fish that I feel makes this Monkfish recipe worthy of a spot on the menus of upmarket eating places!
Right here’s what it’s worthwhile to make this monkfish recipe. Whereas I’ve made this utilizing monkfish, it may be made with any fish appropriate for pan-searing. Additionally, see right here for the Salmon model of this recipe.
Monkfish (also referred to as “Stargazer” in Australia)
Monkfish is a deep sea fish extensively accessible at fishmongers in Sydney (often imported from New Zealand), typically labelled “Stargazer”. The fish has powerful pores and skin and a large head with a face solely a mom may love. This explains why it’s all the time offered as skin-off fillets right here! As they are saying although, it’s what’s on the within that counts: The flesh is really scrumptious and monkfish is a extremely prized desk fish world wide.
You could have previously neglected monkfish as a result of it’s not a fish acquainted to you. Nicely, no extra! 🙂 Other than the interesting lobster-like qualities of the flesh, it’s a clean-tasting fish that’s good for people who find themselves delicate to or dislike “fishy”-tasting fish.
It’s additionally a fish that’s glorious to “do fancy” with, as a result of it’s simple to current attractively. The fillets are thick, cylindrical and lengthy in form, virtually like pork tenderloins, making them easy to slice into neat chunks and organize artfully on a plate. (My try at plating up properly is proven on the backside of the publish!)
The bigger of the monkfish fillets pictured above and beneath is definitely not that huge, round 200g (7oz) per entire fillet. The smaller one is about 100g (3.5oz), giving 1 1/2 fillets complete or about 300g (10oz). For two those who’s 150 – 180g (5 – 6oz) of fish per individual, which is a typical serving dimension.
It’s greatest to chop them into giant(-ish) items for pan-searing as it’ll assist them cook dinner via extra evenly, in addition to making them simpler to deal with within the pan. The photograph beneath exhibits the place I lower them.
How you can lower monkfish fillets for pan-searing
Different elements required
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Olive oil – That is used to pan-fry the fish. Oil is used for the cooking of the fish, whereas butter is just used for ending as a result of it burns simply (until you employ copious quantities or very low warmth, neither of which go well with this recipe);
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Butter – The sauce for this fish recipe is a brown butter sauce. It’s made just by leaving melted butter within the pan lengthy sufficient to cook dinner so the style turns into nutty. Regardless of the identify it turns extra a golden color. Appropriate, on condition that brown butter can also be known as liquid gold – it’s that good!
On this explicit recipe, we’re spooning the recent butter over the fish because it cooks so as to add flavour and assist end the fish.
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Garlic and thyme – These herbs flavour the butter that’s spooned over the fish. We maintain them entire and fish them out on the finish so we get the flavour within the butter with none burnt bits left within the sauce;
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Recent herbs – Not important however contemporary herbs are beautiful for visuals and a contemporary aspect. I’ve used a sublime mixture of parsley, chervil and chives. Partly as a result of I’m fortunate sufficient to have these thriving in my herb backyard in the intervening time they usually make a beautiful mixture!
You might use simply certainly one of these herbs and even skip herbs altogether. Brown butter with out herbs is the fundamental burnt butter sauce referred to as beurre noisette in French. Right here’s my recipe (a superb staple sauce for fish, but in addition over ravioli, chicken, omelettes, and different dishes!)
Basting with garlic-thyme infused butter because the monkfish cooks is the little restaurant trick that transforms this in any other case quite simple dish into one thing just a little extra particular! Simply consider all the nice issues that occur because the butter seeps into the cracks and crevices of the monkfish …
It is a easy approach you see professional cooks do in restaurant kitchens to each flavour and assist end cooking fish. It’s simple even for novice cooks and also you’ll really feel like a complete professional doing it!
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Minimize and season: Minimize the monkfish fillets into roughly equal dimension items in order that they cook dinner in the identical time. The variety of items will rely on the dimensions of the fillets you get and the way they’re lower. See photograph above for the way I lower the fillets I had.
Sprinkle the monkfish fillets with salt and pepper on each side. You received’t want to grease the flesh prior, it’ll persist with the flesh;
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Pan sear: Warmth oil in a big non-stick pan over medium-high warmth (or medium warmth in case your range is powerful). Place the thickest items of fish into the pan first. Depart for 1 minute then add the thinner (tail finish) items. Prepare dinner for an additional 2 minutes, then flip all items;
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Soften butter: As quickly as you flip the fish, add the butter. When it begins melting, add garlic and thyme;
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Baste, baste, baste! When the butter has absolutely melted and begins foaming, tilt the pan and begin spooning the butter over the fish. The butter imparts flavour to the floor of the fish and offers it an extra-rich style. Bathing with the recent butter additionally hurries up and promotes even cooking of the fish.
Baste the monkfish for two minutes or or till the inner temperature is 55°C/131°F. This provides a medium doneness the place there isn’t a uncommon or uncooked flesh and the fish is at optimum juiciness. The butter will start to scent nutty – brown butter!
For those who don’t have a meat thermometer, take a look at if the flesh flakes simply on the thickest level to see if it’s completed;
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Relaxation: Switch fish on to a rack and relaxation for 3 minutes.
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Herbs: Stir herbs into the butter left within the pan. Spoon the butter over plated monkfish to serve. See beneath for plating up suggestion.
This recipe makes just a little over one tablespoon of Herb Brown Butter per serving. It doesn’t sound like a lot, but it surely’s all you want. Brown butter is super-rich! It’s not solely 100% butter but in addition has a richer flavour than plain melted butter.
One of many distinctive issues about monkfish is that the fillets are so thick and meaty they are often sliced like a steak. You see eating places taking full benefit of this to current monkfish in all types of inventive, stunning methods.
Above is my effort to plate up Monkfish, fine-dining type! Darkish colored plate, vibrant inexperienced pea puree and white Monkfish seems stunning (I feel, anyway!) Right here’s find out how to replicate this:
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After resting, slice monkfish into 2.5cm / 1″ items. Maintain the fish fastidiously together with your fingers and use a pointy knife so you may lower neat slices;
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Smear a giant dollop of pea puree on a plate and organize monkfish items on puree (as pictured, or provide you with your personal means!); and
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Drizzle with Herb Brown Butter from the pan. Optionally available garnish: any mixture of dill, parsley, chervil.
Different aspect solutions for Monkfish
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Select a aspect salad utilizing your favorite greens (leafy inexperienced salads go particularly nicely, I feel);
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Mini Potato Dauphinoise stacks, a Crispy Potato Rosti or just about any potato aspect; or
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For one thing totally different, do this (easy and baked!) Lemon Herb Risotto or any rice aspect or rice salad (non-Asian, I’d recommend).
So many prospects! – Johnsat x
Ingredients
- 300g / 10oz monkfish fillets , skinless and boneless (Note 1)
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper , finely ground
- 2 tbsp/ 30g unsalted butter , cut into 1cm (1/2") cubes
- 2 garlic cloves , smashed (Note 2)
- 2 sprigs thyme
- 1/2 tsp parsley , finely chopped
- 1/2 tsp chives , finely chopped
- 1/2 tsp chervil , 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)
- 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.
- Slice monkfish into 2.5cm / 1" pieces. Place on pea puree, then drizzle with Herb Brown Butter. Optional garnish with any combination of dill, parsley, chervil.
Notes
1. Fish – Monkfish, also known as stargazer, is a deep sea, bottom-dwelling fish. Monkfish is sold in fillet form, skinless and boneless.
While this recipe is based on a monkfish, you can use any fish that is up to around 2cm (0.8″) thick that is suitable for pan-frying. If it’s much thicker than this, it needs to be finished in the oven before doing the butter basting on the stove (which then becomes a 3-step recipe!).
See here for the Salmon version of this recipe.
Cutting fish – Monkfish fillets come in different sizes, so cut into pieces as needed so they are as similar as possible in size. This ensures they cook in the same time. See photo in post for how I cut the monkfish fillets.
2. Smashed garlic cloves – Place side of large knife on a peeled garlic cloves, then use the heel of your hand to bash the side of the knife once, making the garlic burst open but mostly hold together. This releases garlic flavour into the butter but makes it easy to pick out later.
3. Herbs – This is a lovely, elegant combination. However, you could use just all of one of these herbs, or even skip it. In fact, brown butter without herbs is a classic sauce to serve with fish called “beurre noisette” in French.
4. Thickness of fillets – Monkfish fillets are shaped with quite a thick end and the thinner tail end. The really thick end can take almost twice as long to cook, so put the thicker pieces in first, thinner pieces in later, and take the thinner pieces out first.
5. Resting on rack – Resting any meat on a rack prevents the base going soggy, the way it’s done in restaurants. This is an optional step. For day to day purposes, I just use a plate!
6. Internal temperature of cooked white fish – Target 55°C / 131°F for medium, which is just cooked but not raw at all. Optimum juiciness!
7. Nutrition per serving, assuming all the Butter Sauce is used.
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