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Name: Poor Man’s Lobster” – Monkfish with Herb Browned Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 300 g / 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; FRESH HERBS (NOTE 3):; ▢1/2 tsp parsley finely chopped; ▢1/2 tsp chives finely chopped; ▢1/2 tsp chervil finely chopped

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INGREDIENTS

300 g / 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
FRESH HERBS (NOTE 3):
?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)

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!

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

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Poor Man’s Lobster” – Monkfish with Herb Browned Butter

300 g / 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
 FRESH HERBS (NOTE 3):
 ▢1/2 tsp parsley finely chopped
 ▢1/2 tsp chives finely chopped
 ▢1/2 tsp chervil finely chopped

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!
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.

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Nutrition

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Serving Size: 1 (300g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.