Monkfish in Lemon Butter Wine Sauce

Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
  2. Place Monkfish Fillets in pan & season with salt & pepper.
  3. Slice sticks of butter in 1/8" pieces & lay on top of fish.
  4. Sprinkle lemon & wine over fish.
  5. Sprinkle fish with parsley.
  6. 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.
Most Helpful

5 5

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!

This was the first time cooking monkfish for me. The recipe works perfectly for this fish. In fact you can even eliminate the wine if you like. The fish has almost a lobster texture and flavor, so you need only enhance the already delicate flavor slightly. I bought the fish fresh and already filleted, but one side had a thin, tough membrane attached. I don't know if it was necessary, but I removed the membrane. This is a densely fleshed fish, so it won't flake easily like some others. Be careful to not overcook it, expecting it to flake apart when done. I pan roasted mine by frying the fillets on one side in a cast iron skillet and then turning the fish over and placing the pan in a pre-heated 425 degree F oven. The two fillets I had were done in less than ten minutes after placing the skillet in the oven. Monkfish is similar to wolfish, which I also like very much. I will purchase either of these fishes if I can find them fresh. I have no idea what they would be like frozen.

5 5

This was easy to make, delicious and lovely. You can't go wrong with this recipe