Monkfish, also known as the “poor man’s lobster,” is a tasty and firm white fish perfect for a solo culinary adventure.
Ready to dive into a culinary escapade with monkfish? Whether you’re a seafood aficionado or a curious first-timer, this delectable monkfish recipe is exclusively designed for one! Expect clear instructions, detailed steps, and a splash of fun. Let’s turn that kitchen into a five-star dining experience, just for you. Trust me, monkfish has never looked this good!
Magic Monkfish
This succulent monkfish recipe is a seafood delight, bursting with delicate flavors and a dash of flair. It’s light, refreshing, and perfect for a special solo dinner. Picture this: tender monkfish topped with a tangy lemon-butter sauce. Yes, it’s as magical as it sounds!
- Cooking Method: Pan-searing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Modern European
Ingredients
- 1 monkfish fillet (about 6 ounces)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 garlic clove, minced
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh parsley
- Lemon wedges, for garnish
Cooking Instructions
- Pat the monkfish fillet dry with paper towels. Season both sides with salt and black pepper.
- Heat the olive oil in a skillet over medium-high heat. When hot (but not hotter than your ex’s temper), add the monkfish fillet.
- Cook for about 4-5 minutes per side until the fillet is golden brown and opaque in the center. Remove the fillet and set it aside.
- Reduce the heat to medium. Add the minced garlic to the skillet and cook for 1 minute until fragrant (don’t let it turn into a charcoal piece).
- Add the unsalted butter and let it melt completely. Stir in the lemon juice and chopped parsley (pretend you’re in a cooking show).
- Return the monkfish fillet to the skillet, spooning the sauce over the top for another minute to reheat.
- Transfer the monkfish to a plate, drizzle with the pan sauce, and garnish with lemon wedges.
Suggestions
Swap olive oil for avocado oil for a richer flavor. Add a sprinkle of red pepper flakes to the sauce if you like it spicy. Fresh dill or cilantro can substitute parsley for a different twist. Pair with steamed vegetables or a light salad for a complete meal. To keep the monkfish moist, avoid overcooking – nobody likes rubbery fish!
