Jump to Recipe Butter poached monkfish is extremely easy to make while still being a true delicacy that tastes absolutely incredible! If you’ve never tried monkfish, this is the recipe to start with! This poor man’s lobster will become your new favorite fish to enjoy! Butter Poached Monkfish Recipe Once you taste monkfish, you’ll want to eat it all the time! It truly does have a similar taste to lobster (hence the nickname ‘poor man’s lobster’). This recipe is easy to make, tastes amazing, and is cheap! If you want to know more about this delectable fish, check out my post which is all about monkfish. This tender butter poached monkfish is easy to make yet incredibly delicious.
Jump to:Butter Poached Monkfish Recipe 🥘 Butter Poached Monkfish Ingredients 🔪 How To Poach Monkfish 💭 Angela’s Tips & Recipe Notes ❓ How Long Does Monkfish Take To Poach? ❓ How Should Monkfish Be Cooked? ❓ Does Monkfish Taste Like Lobster? 🐟 More Tasty Fish Recipes 📋 Recipe
🥘 Butter Poached Monkfish Ingredients You can find monkfish at specialty grocery stores or seafood markets. If you’re having trouble finding it, you can always order it online!
Monkfish - 1 pound of fresh monkfish tail or filet.Water - 3 tablespoons of water.Butter - ½ cup of salted butter that has been sliced into 1 tablespoon pats for easier melting (or you can use ghee).Lemon Juice - 1 tablespoon of lemon juice.Garlic - 1 teaspoon of minced garlic for an extra delicious flavor.Salt & Pepper - Add in some salt & pepper for flavor, adjusting the amount to your specific tastes.Parsley - Use some chopped-up fresh parsley for a vibrant garnish. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 How To Poach Monkfish Don’t be intimidated by the monkfish, this recipe is easy! Grab your large skillet, tongs, and measuring cups and you’re ready to get started! One pound of monkfish is perfect for feeding 4 people, so buy more if you have a larger crowd!
Prepare the monkfish. Rinse and dry your 1 pound of monkfish filets with paper towels, then cut them into smaller pieces or chunks if desired.Add the ingredients. In a large skillet or frying pan, heat 3 tablespoons of water and 1 tablespoon of lemon juice over medium heat and add the ½ cup of pats of salted butter as well as a pinch of salt and pepper if desired. Melt the butter then add the 1 teaspoon of minced garlic and the prepared monkfish.Cook and flip. Cook for 3 minutes, then flip and continue cooking until the fillets reach an internal temperature of 145°F (63°C - *see note). Baste the monkfish with the butter sauce while it cooks for the best flavor.Serve. Remove from heat when done and serve immediately. Garnish with fresh, chopped parsley if desired. Serve this tasty fish with some drawn butter or lemon butter sauce. Add a side of risotto and sauteed green beans for a delicious dinner. Enjoy! 💭 Angela’s Tips & Recipe Notes The USDA recommends that all fish be cooked to 145°F (63°C), however, many feel this is overcooked. Most enjoy monkfish cooked to 125°F (52°C).This is an easy way to cook the perfect poor man’s lobster meal!This butter poaching technique can easily be applied to any other type of fish as well!To store: Place any leftovers into an airtight container in the fridge for up to 2 days. I don’t recommend freezing monkfish that has already been cooked.To reheat: When reheating any type of fish, it’s important to use a low temperature to keep it from drying out. Bake your leftover monkfish in a preheated oven at 275°F (140°C) for roughly 15 minutes ❓ How Long Does Monkfish Take To Poach? You don’t want to overcook your monkfish. I found that my fillets cooked best with about 3 minutes per side. This timing could vary based on the thickness of your fillets. ❓ How Should Monkfish Be Cooked? Monkfish is extremely versatile and can be cooked in a bunch of different ways. Its firm meat holds up well to the grill, but it can also be pan-seared, baked, roasted, or poached! ❓ Does Monkfish Taste Like Lobster? As hard as it might be to believe, this odd-looking fish really does have a very similar taste and texture to lobster! It pairs well with flavors and dishes that lobster also pairs well with. As an even bigger bonus, monkfish is cheaper!
🐟 More Tasty Fish Recipes Baked MonkfishBroiled Mahi MahiGrilled BranzinoGrilled Jamaican Jerk Red SnapperPan Seared SwordfishGrilled Swordfish
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
Butter Poached Monkfish
This butter poached monkfish is extremely easy to make while still being a true delicacy that tastes absolutely incredible! If you’ve never tried monkfish, this is the recipe to start with! This poor man’s lobster will become your new favorite fish to enjoy!
Author | Angela
Servings: 4 servings Calories: 292kcal Prep 5 minutes Cooking 6 minutes Total Time 11 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 lb monkfish▢ 3 tablespoon water▢ ½ cup butter (salted, sliced into 1 tablespoon pats of butter - or use ghee)▢ 1 tablespoon lemon juice▢ 1 teaspoon garlic (minced)▢ each, salt & pepper (to taste)▢ parsley (fresh, chopped for garnish)
InstructionsRinse and dry your monkfish filets with paper towels, then cut them into smaller pieces or chunks if desired.1 lb monkfishIn a large skillet or frying pan, heat the water and lemon juice over medium heat and add the pats of salted butter as well as a pinch of salt and pepper if desired. Melt the butter then add the minced garlic and prepared monkfish.3 tablespoon water, ½ cup butter, 1 tablespoon lemon juice, 1 teaspoon garlic, each, salt & pepperCook for 3 minutes, then flip and continue cooking until the fillets reach an internal temperature of 145°F (63°C - *see note). Baste the monkfish with the butter sauce while it cooks for best flavor.Remove from heat when done and serve immediately. Garnish with fresh, chopped parsley if desired.parsley Equipment You May NeedMeasuring CupsSkilletSilicone Kitchen Tongs Notes The USDA recommends that all fish be cooked to 145°F (63°C), however, many feel this is overcooked. Most enjoy monkfish cooked to 125°F (52°C). This is an easy way to cook the perfect poor mans lobster meal! This butter poaching technique can easily be applied to any other type of fish as well! To store: Place any leftovers into an airtight container in the fridge for up to 2 days. I don’t recommend freezing monkfish that has already been cooked. To reheat: When reheating any type of fish, it’s important to use a low temperature to keep it from drying out. Bake your leftover monkfish in a preheated oven at 275°F (140°C) for roughly 15 minutes.
NutritionCalories: 292kcal (15%) | Carbohydrates: 1g | Protein: 17g (34%) | Fat: 25g (38%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg (30%) | Sodium: 204mg (9%) | Potassium: 467mg (13%) | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 755IU (15%) | Vitamin C: 3mg (4%) | Calcium: 18mg (2%) | Iron: 0.4mg (2%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best monkfish recipe, Butter Poached Monkfish, butter poached technique, easy monkfish recipe, how to cook monkfish, monkfish recipes, poor mans lobster, seafood, seafood dinner ideas, white fish Course Dinner Recipes, Main Dish, SeafoodCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Butter poached monkfish is extremely easy to make while still being a true delicacy that tastes absolutely incredible! If you’ve never tried monkfish, this is the recipe to start with! This poor man’s lobster will become your new favorite fish to enjoy!
Butter Poached Monkfish Recipe
Once you taste monkfish, you’ll want to eat it all the time! It truly does have a similar taste to lobster (hence the nickname ‘poor man’s lobster’).
This recipe is easy to make, tastes amazing, and is cheap! If you want to know more about this delectable fish, check out my post which is all about monkfish.
🥘 Butter Poached Monkfish Ingredients
You can find monkfish at specialty grocery stores or seafood markets. If you’re having trouble finding it, you can always order it online!
- Monkfish - 1 pound of fresh monkfish tail or filet.Water - 3 tablespoons of water.Butter - ½ cup of salted butter that has been sliced into 1 tablespoon pats for easier melting (or you can use ghee).Lemon Juice - 1 tablespoon of lemon juice.Garlic - 1 teaspoon of minced garlic for an extra delicious flavor.Salt & Pepper - Add in some salt & pepper for flavor, adjusting the amount to your specific tastes.Parsley - Use some chopped-up fresh parsley for a vibrant garnish.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Poach Monkfish
Don’t be intimidated by the monkfish, this recipe is easy! Grab your large skillet, tongs, and measuring cups and you’re ready to get started!
One pound of monkfish is perfect for feeding 4 people, so buy more if you have a larger crowd!
- Prepare the monkfish. Rinse and dry your 1 pound of monkfish filets with paper towels, then cut them into smaller pieces or chunks if desired.Add the ingredients. In a large skillet or frying pan, heat 3 tablespoons of water and 1 tablespoon of lemon juice over medium heat and add the ½ cup of pats of salted butter as well as a pinch of salt and pepper if desired. Melt the butter then add the 1 teaspoon of minced garlic and the prepared monkfish.Cook and flip. Cook for 3 minutes, then flip and continue cooking until the fillets reach an internal temperature of 145°F (63°C - *see note). Baste the monkfish with the butter sauce while it cooks for the best flavor.Serve. Remove from heat when done and serve immediately. Garnish with fresh, chopped parsley if desired.
Serve this tasty fish with some drawn butter or lemon butter sauce. Add a side of risotto and sauteed green beans for a delicious dinner. Enjoy!
💭 Angela’s Tips & Recipe Notes
- The USDA recommends that all fish be cooked to 145°F (63°C), however, many feel this is overcooked. Most enjoy monkfish cooked to 125°F (52°C).This is an easy way to cook the perfect poor man’s lobster meal!This butter poaching technique can easily be applied to any other type of fish as well!To store: Place any leftovers into an airtight container in the fridge for up to 2 days. I don’t recommend freezing monkfish that has already been cooked.To reheat: When reheating any type of fish, it’s important to use a low temperature to keep it from drying out. Bake your leftover monkfish in a preheated oven at 275°F (140°C) for roughly 15 minutes
❓ How Long Does Monkfish Take To Poach?
You don’t want to overcook your monkfish. I found that my fillets cooked best with about 3 minutes per side. This timing could vary based on the thickness of your fillets.
❓ How Should Monkfish Be Cooked?
Monkfish is extremely versatile and can be cooked in a bunch of different ways. Its firm meat holds up well to the grill, but it can also be pan-seared, baked, roasted, or poached!
❓ Does Monkfish Taste Like Lobster?
As hard as it might be to believe, this odd-looking fish really does have a very similar taste and texture to lobster! It pairs well with flavors and dishes that lobster also pairs well with. As an even bigger bonus, monkfish is cheaper!
🐟 More Tasty Fish Recipes
- Baked MonkfishBroiled Mahi MahiGrilled BranzinoGrilled Jamaican Jerk Red SnapperPan Seared SwordfishGrilled Swordfish
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
Butter Poached Monkfish
This butter poached monkfish is extremely easy to make while still being a true delicacy that tastes absolutely incredible! If you’ve never tried monkfish, this is the recipe to start with! This poor man’s lobster will become your new favorite fish to enjoy!
Author | Angela
Servings: 4 servings Calories: 292kcal Prep 5 minutes Cooking 6 minutes Total Time 11 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 lb monkfish▢ 3 tablespoon water▢ ½ cup butter (salted, sliced into 1 tablespoon pats of butter - or use ghee)▢ 1 tablespoon lemon juice▢ 1 teaspoon garlic (minced)▢ each, salt & pepper (to taste)▢ parsley (fresh, chopped for garnish)
InstructionsRinse and dry your monkfish filets with paper towels, then cut them into smaller pieces or chunks if desired.1 lb monkfishIn a large skillet or frying pan, heat the water and lemon juice over medium heat and add the pats of salted butter as well as a pinch of salt and pepper if desired. Melt the butter then add the minced garlic and prepared monkfish.3 tablespoon water, ½ cup butter, 1 tablespoon lemon juice, 1 teaspoon garlic, each, salt & pepperCook for 3 minutes, then flip and continue cooking until the fillets reach an internal temperature of 145°F (63°C - *see note). Baste the monkfish with the butter sauce while it cooks for best flavor.Remove from heat when done and serve immediately. Garnish with fresh, chopped parsley if desired.parsley Equipment You May NeedMeasuring CupsSkilletSilicone Kitchen Tongs Notes The USDA recommends that all fish be cooked to 145°F (63°C), however, many feel this is overcooked. Most enjoy monkfish cooked to 125°F (52°C). This is an easy way to cook the perfect poor mans lobster meal! This butter poaching technique can easily be applied to any other type of fish as well! To store: Place any leftovers into an airtight container in the fridge for up to 2 days. I don’t recommend freezing monkfish that has already been cooked. To reheat: When reheating any type of fish, it’s important to use a low temperature to keep it from drying out. Bake your leftover monkfish in a preheated oven at 275°F (140°C) for roughly 15 minutes.
NutritionCalories: 292kcal (15%) | Carbohydrates: 1g | Protein: 17g (34%) | Fat: 25g (38%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg (30%) | Sodium: 204mg (9%) | Potassium: 467mg (13%) | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 755IU (15%) | Vitamin C: 3mg (4%) | Calcium: 18mg (2%) | Iron: 0.4mg (2%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best monkfish recipe, Butter Poached Monkfish, butter poached technique, easy monkfish recipe, how to cook monkfish, monkfish recipes, poor mans lobster, seafood, seafood dinner ideas, white fish Course Dinner Recipes, Main Dish, SeafoodCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 1 review
Butter Poached Monkfish
This butter poached monkfish is extremely easy to make while still being a true delicacy that tastes absolutely incredible! If you’ve never tried monkfish, this is the recipe to start with! This poor man’s lobster will become your new favorite fish to enjoy!
Author | Angela
Servings: 4 servings
Calories: 292kcal
Prep 5 minutes
Cooking 6 minutes
Total Time 11 minutes
Ingredients US CustomaryMetric1x2x3x▢ 1 lb monkfish▢ 3 tablespoon water▢ ½ cup butter (salted, sliced into 1 tablespoon pats of butter - or use ghee)▢ 1 tablespoon lemon juice▢ 1 teaspoon garlic (minced)▢ each, salt & pepper (to taste)▢ parsley (fresh, chopped for garnish)
InstructionsRinse and dry your monkfish filets with paper towels, then cut them into smaller pieces or chunks if desired.1 lb monkfishIn a large skillet or frying pan, heat the water and lemon juice over medium heat and add the pats of salted butter as well as a pinch of salt and pepper if desired. Melt the butter then add the minced garlic and prepared monkfish.3 tablespoon water, ½ cup butter, 1 tablespoon lemon juice, 1 teaspoon garlic, each, salt & pepperCook for 3 minutes, then flip and continue cooking until the fillets reach an internal temperature of 145°F (63°C - *see note). Baste the monkfish with the butter sauce while it cooks for best flavor.Remove from heat when done and serve immediately. Garnish with fresh, chopped parsley if desired.parsley
Equipment You May NeedMeasuring CupsSkilletSilicone Kitchen Tongs
Notes The USDA recommends that all fish be cooked to 145°F (63°C), however, many feel this is overcooked. Most enjoy monkfish cooked to 125°F (52°C). This is an easy way to cook the perfect poor mans lobster meal! This butter poaching technique can easily be applied to any other type of fish as well! To store: Place any leftovers into an airtight container in the fridge for up to 2 days. I don’t recommend freezing monkfish that has already been cooked. To reheat: When reheating any type of fish, it’s important to use a low temperature to keep it from drying out. Bake your leftover monkfish in a preheated oven at 275°F (140°C) for roughly 15 minutes.
Nutrition
Calories: 292kcal (15%) | Carbohydrates: 1g | Protein: 17g (34%) | Fat: 25g (38%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg (30%) | Sodium: 204mg (9%) | Potassium: 467mg (13%) | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 755IU (15%) | Vitamin C: 3mg (4%) | Calcium: 18mg (2%) | Iron: 0.4mg (2%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Main Dish, SeafoodCuisine American
US CustomaryMetric
