Pan-Seared Monkfish with Herb Brown Butter

Name: Pan-Seared Monkfish with Herb Brown Butter
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 300 g monkfish fillets; 2 clove garlic cloves, minced; 2 thyme sprigs; 1 1/2 tbsp extra-virgin olive oil; 30 g unsalted butter; 1/4 tsp salt; 1/8 tsp black pepper; 1/2 tsp parsley; 1/2 tsp chives; 1/2 tsp chervil

This pan-seared monkfish recipe turns a firm, meaty white fish into an elegant seafood dinner with a rich herb brown butter sauce. Garlic, thyme, parsley, chives, and chervil add fresh aroma while the golden butter brings a nutty, restaurant-style finish.

Servings2 Portions

Prep Time10 Mins

Cook Time8 Mins

Difficulty

Intermediate

Ingredients

monkfish fillets
300 g
garlic cloves, minced
2 clove
thyme sprigs
2
extra-virgin olive oil
0.5 tbsp
unsalted butter
30 g
salt
0.3 tsp
black pepper
0.1 tsp
parsley
0.5 tsp
chives
0.5 tsp
chervil
0.5 tsp

Step-by-Step Instructions

Pat the monkfish fillets dry, then cut them into 3 or 4 evenly sized pieces so they cook at a similar rate.

Season the fish on all sides with salt and black pepper.

Set a wire rack over a tray or plate for resting the cooked fish. If you do not have a rack, use a warm plate.

Heat the olive oil in a nonstick skillet over medium heat until it shimmers.

Add the thickest monkfish pieces first. After 1 minute, add any thinner pieces and continue searing for about 2 minutes, until the first side is lightly golden.

Turn the monkfish pieces over. Add the butter, garlic, and thyme to the pan.