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Best Monkfish with Lemon and Butter Recipe

Learn how to cook monkfish and enjoy its sweet and mild taste! Monkfish is versatile seafood that is lean and protein-rich with a meaty texture. Since it does not flake or fall apart like more delicate fish, it’s great for pan-frying, grilling or baking in the oven!

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 4 servings
Course: Others

Ingredients

  • 2 pounds monkfish skinned and boned
  • 2 tablespoons olive oil
  • 2 tablespoons butter unsalted recommended
  • half lemon
  • salt and pepper to taste
  • fresh parsley minced, optional garnish

Instructions

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  1. Remove the monkfish from the refrigerator (or thaw completely if frozen). Pat dry with paper towels and rub with 1 tablespoon olive oil on all sides. Season with salt and pepper.
  2. Place a heavy skillet over medium-high heat. When hot, add the remaining olive oil and butter to the pan and swirl the pan to coat.
  3. Add the monkfish and fry undisturbed for 5 minutes. Using a fish spatula or kitchen tongs, flip the fillets and cook several minutes more, spooning pan juices on top from time to time. Note that 1-inch thick fillets will take 6-7 minutes in total, while 2-3 inch thick fillets could take 15 minutes or more.
  4. To check doneness, insert a knife tip into the thickest section for a moment. If it comes out hot to the touch, then the fish is done. You can also insert an instant-read thermometer and look for a reading of 145°F.
  5. Sprinkle lemon juice and optional fresh parsley onto the monkfish. Transfer to serving plates immediately and drizzle pan juices on top.