Ingredients:

  • 1 lb (450g) monkfish fillet, membrane removed, cut into 1-inch thick medallions
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 4 tbsp (57g) unsalted butter, cold and cubed
  • 2 cloves garlic, minced
  • ¼ cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 2 tbsp (30ml) fresh lemon juice
  • 2 tbsp (approx. 10g) finely chopped fresh parsley
  • 1 tbsp (approx. 5g) finely chopped fresh chives
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the monkfish medallions dry with paper towels. Season generously with salt and pepper.
  2. In a small saucepan, melt 1 tbsp butter over medium heat. Add garlic and cook until fragrant (about 30 seconds).
  3. Deglaze with white wine, scraping up any browned bits from the bottom of the pan. Reduce wine by half.
  4. Reduce heat to low. Whisk in the remaining cold butter cubes, one at a time, until emulsified and the sauce is smooth and glossy. Do not boil!
  5. Stir in lemon juice, parsley, chives, and red pepper flakes (if using). Season with salt and pepper to taste. Keep warm (covered).
  6. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
  7. Add monkfish medallions to the skillet, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until golden brown and cooked through. Internal temperature should reach 145°F (63°C).
  8. Spoon lemon-herb butter sauce over monkfish medallions. Garnish with extra fresh herbs, if desired. Serve immediately.