Delicious Poor Man’s Lobster: Monkfish with Herb Browned Butter
Poor Man’s Lobster – Monkfish with Herb Browned Butter
Introduction
Poor Man’s Lobster is a delightful and budget-friendly seafood dish made from monkfish. This recipe gives you the taste of lobster without the hefty price tag. Monkfish is known for its firm texture and mild flavor, which makes it a popular choice among seafood lovers. When cooked correctly, it can be a real treat!
Why Make This Recipe
There are several reasons to make Poor Man’s Lobster. First, it’s an economical option for seafood lovers. Monkfish is often less expensive compared to other fish and seafood. Second, the method of cooking it with herb browned butter enhances its natural flavor and gives it a rich, nutty taste. Lastly, this recipe is simple and quick, making it perfect for a weeknight dinner or a special occasion.
How to Make Poor Man’s Lobster
To prepare this delicious dish, follow these easy steps:
Ingredients:
- 300g / 10oz monkfish fillets, skinless and boneless
- 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
- 2 sprigs thyme
- 1/2 tsp parsley, finely chopped
- 1/2 tsp chives, finely chopped
- 1/2 tsp chervil, finely chopped
Directions:
- Cut Fillets: Cut each monkfish fillet into 3 or 4 even pieces.
- Season: Sprinkle both sides of the fish with salt and pepper.
- Rack for Resting: Place a rack over a tray for resting the fish (this is optional).
-
Cooking Monkfish:
- Heat Oil: Heat oil in a non-stick pan over medium heat.
- Sear First Side, Then Turn: Place the thickest pieces of monkfish in the pan first. After one minute, add the thinner pieces. Cook for 2 minutes, then flip the fish.
- Add Butter and Baste: Add the cubed butter to the pan. When it starts melting, add garlic and thyme. As the butter foams, tilt the pan and spoon the butter over the fish. Do this for about 2 minutes, or until the internal temperature reaches 55°C / 131°F.
- Rest: Transfer the fish onto the rack and let it rest for 3 minutes.
- Add Herbs: Add the chopped herbs to the remaining butter in the pan and stir.
- Optional Plating: Slice the monkfish into 2.5cm / 1" pieces, serve on pea puree, and drizzle with the herb brown butter. You can also garnish with dill, parsley, or chervil.
How to Serve Poor Man’s Lobster
Serve Poor Man’s Lobster hot with your favorite sides. It pairs well with vegetables, rice, or creamy mashed potatoes. The herb brown butter adds a lovely touch of flavor.
How to Store Poor Man’s Lobster
If you have any leftovers, allow the monkfish to cool completely before storing. Place it in an airtight container and refrigerate for up to 2 days. You can reheat it gently in a pan or microwave.
Tips to Make Poor Man’s Lobster
- Make sure not to overcook the monkfish, as it can become tough. Use a thermometer to check the internal temperature.
- Feel free to adjust the herbs according to your taste. Fresh herbs make the flavor pop!
- Serve with lemon wedges for a refreshing touch.
Variation
For a different twist, you can replace the monkfish with another firm fish like salmon or cod. The cooking method will remain the same, but cooking times may vary.
FAQs
-
What does monkfish taste like?
Monkfish has a mild, slightly sweet flavor with a firm texture, often compared to lobster. -
Can I use frozen monkfish?
Yes, you can use frozen monkfish. Just make sure to thaw it completely and pat it dry before cooking. -
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it suitable for those with gluten sensitivities.
With this simple recipe, you can enjoy the flavors of a sumptuous seafood dish without breaking the bank. Happy cooking!
Poor Man's Lobster
Ingredients
Main Ingredients
- 300 g monkfish fillets, skinless and boneless
- 1.5 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper, finely ground
For the Herb Browned Butter
- 30 g unsalted butter, cut into 1cm (1/2") cubes
- 2 cloves garlic, smashed
- 2 sprigs thyme
- 1/2 tsp parsley, finely chopped
- 1/2 tsp chives, finely chopped
- 1/2 tsp chervil, finely chopped
Instructions
Preparation
- Cut each monkfish fillet into 3 or 4 even pieces.
- Sprinkle both sides of the fish with salt and pepper.
- Place a rack over a tray for resting the fish (this is optional).
Cooking Monkfish
- Heat oil in a non-stick pan over medium heat.
- Place the thickest pieces of monkfish in the pan first. After one minute, add the thinner pieces. Cook for 2 minutes, then flip the fish.
- Add the cubed butter to the pan. When it starts melting, add garlic and thyme. As the butter foams, tilt the pan and spoon the butter over the fish. Do this for about 2 minutes, or until the internal temperature reaches 55°C / 131°F.
- Transfer the fish onto the rack and let it rest for 3 minutes.
- Add the chopped herbs to the remaining butter in the pan and stir.
Serving Suggestions
- Slice the monkfish into 2.5cm / 1" pieces, serve on pea puree, and drizzle with the herb brown butter. Garnish with dill, parsley, or chervil as desired.
