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Pan-Seared Monkfish with Lemon Butter Sauce

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  • Serves 4
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

monkfish recipee

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Season the monkfish fillets with salt and black pepper on both sides.
  2. 2.Dredge the fillets in flour, shaking off any excess.
  3. 3.Heat olive oil in a large skillet over medium heat.
  4. 4.Add the monkfish fillets and cook for 3-4 minutes per side, until golden brown and cooked through.
  5. 5.Remove the fillets from the skillet and set aside.
  6. 6.In the same skillet, melt the butter over medium heat.
  7. 7.Add the minced garlic and cook for 1 minute, until fragrant.
  8. 8.Stir in the lemon juice and lemon zest, scraping up any browned bits from the bottom of the skillet.
  9. 9.Return the monkfish fillets to the skillet and cook for an additional 1-2 minutes, basting them with the lemon butter sauce.
  10. 10.Remove from heat and sprinkle with chopped parsley.
  11. 11.Serve the pan-seared monkfish with the lemon butter sauce drizzled on top.

lightbulb_outline Tips

  • chevron_rightMake sure to pat the monkfish fillets dry before seasoning them. This will help achieve a crispy crust.
  • chevron_rightFor an extra burst of flavor, add a pinch of red pepper flakes to the lemon butter sauce.
  • chevron_rightServe the pan-seared monkfish with your favorite side dishes, such as roasted vegetables or a fresh salad.