Lemon Pepper Broiled Monk Fish Recipe

Preheat and prepare fish

Position an oven rack 6 inches (15 cm) below the broiler element and preheat the broiler to high. Pat monkfish fillets dry with paper towels; trim any sinew and ensure fillets are roughly even thickness (about 1 to 1¼ inches).

Make lemon pepper mixture

In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, coarse black pepper, sea salt, and melted butter until combined.

Marinate briefly

Brush both sides of each fillet with half of the lemon pepper mixture. Let fish sit at room temperature for 10 minutes to absorb flavors (do not exceed 30 minutes). Reserve the remaining mixture for basting.

Broil the monkfish

Line a rimmed baking sheet with foil and lightly grease or use a wire rack set over the sheet. Place fillets skin-side down (if skin present) or presentation side down. Slide under the preheated broiler and broil for 5-7 minutes, depending on thickness, until the top is lightly browned and an instant-read thermometer inserted into the thickest part reads 135-140°F (57-60°C).

Baste and finish

Carefully remove the pan from the oven, brush the tops with the reserved lemon pepper mixture, and if desired sprinkle the paprika for color. Return to broiler for 1-2 minutes more to glaze and finish (internal temp will rise to about 140-145°F / 60-63°C). Do not overcook — monkfish should be opaque and just firm.

Rest and garnish

Transfer fillets to a warm plate and let rest 3 minutes. Sprinkle chopped fresh parsley and a crack of extra black pepper over the top. Serve with lemon wedges.

Plate each monkfish fillet with a lemon wedge. Offer additional cracked black pepper at the table. If using paprika, it will add color but is optional.

Steamed rice

Cook rice according to package instructions (generally 1 cup rice to 2 cups water). Fluff with a fork and keep warm until serving. Portion about 1 cup cooked rice per person.

Mashed potatoes

Boil peeled, chopped potatoes until fork-tender (15-20 minutes). Drain, mash with butter, warm milk or cream, and salt to taste. Keep warm and serve about 1 cup per person.

Baked potatoes

Preheat oven to 400°F (200°C). Scrub potatoes, prick with fork, rub with a little oil and salt, and bake 45-60 minutes until tender. Serve one potato per person.

Steamed vegetables

Steam mixed vegetables until just tender-crisp, about 4-6 minutes. Season with a little butter, salt, and a squeeze of lemon if desired.