Monkfish Recipe

Portion and dry

Cut the monkfish loins into 6 portions (about 160–170 g / 5.5–6 oz each). Pat each portion very dry with paper towels. Dry surface ensures good sear.

Season

Lightly brush each portion with 1/2 tbsp extra-virgin olive oil. Season both sides evenly with salt, pepper and smoked paprika. Let rest at room temperature 10–15 minutes while you prepare the pan and butter.

Make herb butter

In a small bowl, mash the unsalted butter until soft. Stir in minced garlic, chopped parsley, lemon zest and lemon juice until combined. Keep at room temperature so it is spreadable.

Preheat skillet

Place a heavy-based skillet (cast-iron or stainless steel) over medium-high heat. When hot, add 1 tbsp olive oil and swirl to coat.

Sear monkfish

Add the monkfish portions to the hot pan without crowding (do in two batches if necessary). Sear 2–3 minutes on the first side until a golden-brown crust forms. Flip and sear second side 2 minutes. Reduce heat to medium and add 1 tbsp of the herb butter to each pan batch; tilt pan and spoon the melted butter over the fish for 30–60 seconds to finish cooking. Internal temperature should reach 54–58°C (130–136°F) for moist, opaque flesh.

Rest

Transfer monkfish to a warm plate, spoon a little of the melted herb butter over each portion and tent loosely with foil. Rest 3–5 minutes before plating.

Prepare sauce base

After cooking all monkfish, return the skillet to medium heat. Add the finely chopped shallot to the pan drippings and sauté 30–45 seconds until softened but not browned.

Deglaze

Pour in the white wine and scrape up any browned bits from the pan with a wooden spoon. Reduce by about half (2–3 minutes).

Add stock and finish

Add the fish/chicken stock and simmer until slightly reduced, about 2–3 minutes. Remove from heat and whisk in the cold cubed butter one piece at a time to create a glossy emulsion. Stir in chopped dill or tarragon if using. Taste and adjust seasoning with salt, pepper and a squeeze of lemon if desired. Spoon sauce over monkfish when serving.

Arrange monkfish portions on warmed plates. Spoon a little pan sauce or extra herb butter on each portion, garnish with microgreens or parsley and serve with lemon wedges on the side.