Prep 40 mins
Cook 15 mins
Very Simple Monkfish Recipe. I had something similar in Venice Italy. I have been searching forever for a monkfish recipe with no luck. In fact I became rather intimidated as most sites I found info on said Monkfish was difficult to prepare. So I made this one up Myself. My Husband & children loved it. The cooking and ingredient quantities are estimated as I just threw everything together & this was the 1st time I made this.
- 1 1⁄2 lbs monkfish fillets (2 filets about 1-inch to 1 1/2' thick)
- 3⁄4 cup butter
- 3 tablespoons white wine
- 2 teaspoons lemon juice
- 1⁄2 teaspoon parsley
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon salt
- Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
- Place Monkfish Fillets in pan & season with salt & pepper.
- Slice sticks of butter in 1/8" pieces & lay on top of fish.
- Sprinkle lemon & wine over fish.
- Sprinkle fish with parsley.
- Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.
Ty anyone who has ever been intimidated by preparing fish: Try this recipe! It was super easy to prepare and the flavor is outstanding, probably better than you've had at most restaurants. I used haddock with fantastic results. You can probably use almost any fish you would like. The only other change I made was to reduce butter by half and when I make it again I will do the same, because I can't imagine this fish tasting any better than it did. What I also love about this recipe is that it's easy to do for a dinner party. I can prepare it in advance and then just pop it in the oven. I can't wait to serve it to my friends. Thank you very much!
Great recipe! First time making monk fish and my husband and son loved it! I also reduced the butter. Next time I will make it the same adding fresh garlic and Italian seasoned breadcrumbs to give it a little more texture. Very happy I tried this
I can't believe how good this recipe is. I used monk fish, and haddock and blue! They all were delicious. If it is cool enough to use my oven this is my new "go to" recipe for fish. I used the called for amount of butter the first time I made it, but since then have cut the butter amount in half with no noticeable difference. Really excellent, and as a dietitian, you can probably relax a bit about the amount of butter since most of it stays in the pan.