Pan-Seared Monkfish

This pan-seared monkfish recipe is an elegant and impressive seafood dish that’s deceptively easy to prepare. The skin is crispy, the meat is tender, and it’s always a hit for weeknight dinners! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 9

Total Time 10

Servings servings

Calories 151kcal

Author Arman Liew

Ingredients

4 monkfish fillets 4-5 ounces each
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic crushed
1 sprig thyme
2 tablespoons white wine or chicken broth
1/2 small lemon sliced

Instructions

Pat each monkfish fillet dry with a paper towel. Season the fish with salt and pepper on all sides.
Heat the oil in a frying pan over medium-high heat until it smokes. Place the fish and let it cook undisturbed for 3 minutes.
Flip the fish and add the butter, garlic, thyme, and lemon slices. Spoon the butter and pour it over the fish until the other side cooks through, about 3 minutes more.
Rest the fish for 3 more minutes before serving. Pour the pan juices over the top.

Video

Notes

TO STORE: The cooked and cooled monkfish will last for 3 to 4 days in the fridge. Wrap it in a layer of plastic or store it in an airtight container.

TO FREEZE: You can also freeze the leftover monkfish for about 3 months. To prevent freezer burn, wrap it in aluminum foil before storing it in an airtight container. Allow it to thaw in the fridge before reheating.

TO REHEAT: Warm the monkfish in a lightly oiled pan over medium heat or bake it in a 350ºF oven for 5 to 10 minutes, or until it’s warmed through.

Nutrition