Poor Man's Lobster
A budget-friendly seafood dish made from monkfish, offering the taste of lobster without the hefty price tag. Enhanced with herb browned butter for a rich flavor.
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.
Notes
Make sure not to overcook the monkfish to avoid toughness. Adjust herbs according to taste and serve with lemon wedges for extra freshness.