Monkfish is probably the ugliest fish in the world.
Yet it is one of the tastiest. When cooking good fish I prefer to keep things simple, letting the quality of the fish do the talking. Tonight I did a simple butter-poaching method that is nearly fool proof and also acts as built-in sauce maker. The recipe is as follows:
1 stick salted butter
4 cloves garlic, chopped
2 lbs. Monkfish, filet
1/2 tsp. Fresh cracked black pepper
2 Tbsp. Fresh chopped herbs, such as tarragon, basil, chives, dill, or chervil
1. Heat the butter and garlic in a wide shallow pot over medium heat until the garlic and butter begin to brown slightly on the edges.
2. Add the monkfish, making sure the fish is coated evenly with the warm butter. Cover and cook for 1 minute. Stir, cover, cook for an additional minute. Continue this quick three step process until the fish is cooked through (this should take 5-7 minutes).
3. Serve the fish with your favorite sides (I did steamed asparagus & lemon).
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