Monkfish Medallions with Lemon-Herb Butter Sauce
Recipe Introduction
Fancy a posh dinner without breaking the bank? Me too! Let's talk monkfish recipe . Honestly, this dish is easier than ordering takeaway. Plus, it tastes like a million bucks.
Quick Hook: Poor Man's Lobster
Ever heard monkfish called "the poor man's lobster "? well, it's true! it has a similar meaty texture and mild flavor.
It's especially enhanced with a zesty lemon herb butter sauce fish . it's totally delicious, quick, and impressive.
Brief Overview: From France With Love
This monkfish recipe takes inspiration from classic french cuisine. it is easy to cook and features monkfish medallions . it's surprisingly simple, i promise! prep takes 15 minutes.
Cooking takes 10. this easy monkfish dinner serves 2-3 people.
Main Benefits: Protein Powerhouse
Monkfish is packed with protein and low in fat. making it a guilt free treat. serve this for a special occasion or a quick weeknight meal.
This monk fish recipe will become your new go-to because is healthy and tasty.
Ready to dive into the ingredients for this amazing monkfish recipe? Because I am!
Ingredients & Equipment: Nail That Monkfish!
So, you're thinking of making this monkfish recipe ? Awesome! Let’s talk about what you'll need. It's easier than you think. Honestly!
Main Ingredients Deets
First things first, the monk fish recipe stars: monkfish! we need 1 lb (450g) of monkfish fillet. make sure you get it nice and fresh.
Quality monkfish should look firm and pearly white. no slimy business allowed! also, get 1 tbsp (15ml) olive oil and 1 tbsp (15g) unsalted butter.
Plus, your trusty salt and pepper.
Next up: that luscious lemon herb butter sauce! you'll need 4 tbsp (57g) unsalted butter (cold!), 2 minced garlic cloves, ¼ cup (60ml) dry white wine, 2 tbsp (30ml) lemon juice, 2 tbsp (approx.
10g) fresh parsley (chopped finely) and 1 tbsp (approx. 5g) fresh chives (also chopped finely). a pinch of red pepper flakes is optional.
Seasoning Notes: Level Up The Flavors
This monkfish recipe is all about that lemon herb combo! it's the perfect little thing to brighten up the monkfish. don't skimp on fresh herbs.
They make all the difference. sauvignon blanc, pinot grigio goes great, too. no wine? chicken broth to the rescue!
Equipment Needed: Keep it Simple
You don't need fancy stuff for this monkfish medallions recipe . just a good skillet or frying pan (stainless steel or cast iron is ideal).
A small saucepan, a whisk, a cutting board, and a sharp knife. that's it. if you don't have a whisk, a fork will do in a pinch.
You know, that's how to cook monkfish .
Remember, a fantastic easy monkfish dinner doesn't require a ton of fancy gear. just fresh ingredients and a little bit of love.
Next up: let’s get cooking! we are going to pan sear to perfection!. this is going to be your favorite quick fish recipe .
Cooking Method: Pan-Seared Monkfish Magic
Fancy a bit of 'poor man's lobster' but don't want to faff about for hours? this monkfish recipe is your answer! it’s quick, impressive, and honestly, dead simple.
I discovered monkfish years ago when trying to impress a particularly fussy foodie friend and this monkfish recipe saved the day.
Prep Steps: Mise en Place, Mate!
Essential prep is key. pat your 1 lb (450g) monkfish dry. seriously, dry it well! cut into 1 inch thick medallions .
Get your olive oil (1 tbsp / 15ml) , butter (1 tbsp / 15g) and seasonings ready. for the lemon herb butter sauce fish , have 4 tbsp (57g) cold butter , 2 minced garlic cloves , ¼ cup (60ml) white wine , 2 tbsp (30ml) lemon juice , and chopped parsley (2 tbsp / approx.
10g) and chives (1 tbsp / approx. 5g) prepped. quick tip: chill the monkfish for 15 minutes for easier slicing.
It really helps! this is essential mise en place!
step-by-step for Pan-Seared Perfection
- Season those monkfish medallions well with salt and pepper.
- In a small pan, melt 1 tbsp butter . Add garlic. Cook for about 30 seconds until fragrant.
- Add ¼ cup (60ml) white wine to deglaze. Scrape the yummy browned bits. Reduce by half.
- Lower the heat. Whisk in cold butter cubes, one at a time. Don't boil!
- Stir in 2 tbsp (30ml) lemon juice and herbs. Season. Keep warm.
- Heat 1 tbsp (15ml) olive oil and 1 tbsp (15g) butter in a skillet until shimmering.
- Sear the monkfish medallions for 2- 3 minutes per side . The internal temperature should hit 145° F ( 63° C) .
- Spoon sauce over the Pan Seared Monkfish and serve immediately. Ta-da! Dinner is served!
Pro Tips: Secrets from My Kitchen
Don’t overcook it! this quick fish recipe can easily go rubbery if you're not careful. use a thermometer! another tip: make the lemon herb butter sauce fish ahead of time.
Seriously, it tastes even better after a day! don’t crowd the pan. sear in batches for the best colour. some people like baked monkfish recipes , but pan-searing is faster and gives a fantastic crust.
Try to avoid that, you know?
Recipe Notes for Your Monkfish Recipe Adventure
Alright, let's chat about some extra bits for this monkfish recipe . small things can make a big difference. honestly, even the simplest tips can elevate the dish.
And who doesn't love making an easy monkfish dinner ?
Serving It Up: Plating and All That Jazz
Think about how good it'll look. spoon that lemony sauce all over. a sprig of parsley adds freshness. how about some roasted asparagus? maybe creamy polenta? a cold glass of pinot grigio will cut through the richness.
It's like a posh restaurant, but in your kitchen!
Storage Tips: Keepin' it Fresh
Got leftovers? no worries! pop that monkfish medallions recipe in the fridge. it'll keep for up to two days. make sure it's in an airtight container, mind.
Reheat it gently in a pan or microwave. don't blast it or it'll become rubbery yuck! sadly, freezing is not recommended.
It really messes with the texture.
Variations: Spicing Things Up
Fancy a change? add a pinch of cayenne to the sauce. mediterranean vibe? oregano and basil work wonders. squeeze in some orange juice too.
dairy-free folks, use olive oil instead of butter. it's not quite the same, but still delicious. adapting it makes it your own, innit?
Nutrition Basics: Goodness Inside
Monk fish recipe isn't just tasty, it's good for you too! this quick fish recipe is packed with protein. it's relatively low in fat and carbs.
About 350 calories a serving. remember, this is an estimate though. portion sizes matter.
You know, cooking pan seared monkfish shouldn't be scary. honestly! this "poor man's lobster" recipe is simple, satisfying, and impressive.
Have a go and enjoy. remember: if you have any questions about how to cook monkfish , don't hesitate to ask! this baked monkfish recipes is easy and fun to make.
I'm pretty sure that once you've tried it, you'll return back for more. the lemon herb butter sauce fish is the perfect accompaniment to bring out the flavours in the monkfish.
Frequently Asked Questions
What exactly is monkfish, and is it really "the poor man's lobster"?
Monkfish is a deep sea fish known for its firm, meaty texture and mild flavor. People often call it "the poor man's lobster" because its taste and texture are surprisingly similar to lobster, but it's significantly more affordable.
It’s a cracking alternative if you're craving that luxurious seafood experience without breaking the bank!
How do I make sure my monkfish doesn't end up tough and rubbery when following this monkfish recipe?
The key is not to overcook it! Monkfish cooks quickly, so keep a close eye on it. Aim for an internal temperature of 145°F (63°C). Using a meat thermometer is your best bet for achieving that perfectly tender, flaky texture. Think of it like brewing a cuppa a few seconds too long and it's ruined!
Can I use frozen monkfish for this monkfish recipe, or is fresh best?
Fresh monkfish is always preferable for the best texture and flavor, but frozen monkfish can absolutely work! Make sure to thaw it completely in the refrigerator overnight before cooking.
Pat it thoroughly dry with paper towels to remove excess moisture; this helps it sear beautifully and prevent it from steaming in the pan.
I'm not a big fan of white wine. Is there anything I can substitute in the lemon herb butter sauce?
No worries, mate! If you're avoiding white wine, chicken broth or fish stock work just fine as a substitute. They'll still add depth of flavor to the sauce. Just remember to taste and adjust the seasoning accordingly, as the broth might have a slightly different salt content than wine.
How long will leftover monkfish medallions keep, and what's the best way to reheat them?
Leftover monkfish medallions will keep in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over low heat with a little bit of butter or olive oil. Avoid microwaving if possible, as this can make the monkfish tough. A gentle reheat keeps it more like the first cook and tastes better.
Is monkfish a healthy choice? What are the nutritional benefits of this monkfish recipe?
Absolutely! Monkfish is a lean source of protein and is low in fat. It's also packed with essential nutrients like vitamins B6 and B12, phosphorus, and selenium. This recipe, with its lemon herb butter sauce, offers a delicious and relatively healthy way to enjoy this often overlooked fish just go easy on the butter if you're watching your waistline!
Monkfish Medallions With Lemon Herb Butter Sauce
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 20g |
| Fiber | 0g |
