Monkfish with Herb Brown Butter is a luxurious yet simple dish that elevates the unique, firm texture of monkfish to new heights. Known for its meaty consistency and mild flavor, monkfish is often compared to lobster due to its rich, sweet taste and texture. When paired with a fragrant herb-infused brown butter, it creates a symphony of flavors that will tantalize your taste buds. Whether you’re preparing it for a special occasion, a romantic dinner, or a weeknight treat, this dish will surely impress.
The combination of the crispy, pan-seared monkfish and the nutty, aromatic brown butter sauce makes this dish both rich and balanced. This recipe is simple enough for any home cook to master, yet impressive enough to serve at fine dining events.
In this article, we’ll explore the best way to prepare monkfish with herb brown butter, including tips for cooking monkfish perfectly, what herbs complement the dish, and how to serve it with sides that will make your meal complete.
Why You’ll Love Monkfish with Herb Brown Butter
- Luxurious Flavor: Monkfish offers a sweet, mild, and delicate taste, complemented perfectly by the nutty richness of brown butter and fresh herbs.
- Simple Ingredients: Despite its refined taste, this dish requires only a few essential ingredients, making it an easy yet elegant choice for any occasion.
- Versatile: It pairs well with a variety of sides, from simple roasted vegetables to creamy mashed potatoes or fresh salads.
- Perfectly Balanced: The contrast between the crispy fish and the velvety butter sauce creates an irresistible combination of textures and flavors.
- Quick and Easy: The dish can be prepared in less than 30 minutes, making it ideal for a weeknight meal or an impressive weekend dinner.
Ingredients
For the Monkfish:
- 2 monkfish tails (about 6-8 oz each), skin removed and cut into 1-inch thick steaks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional)
For the Herb Brown Butter:
- 1/2 cup unsalted butter (1 stick)
- 1 garlic clove, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon lemon zest
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make Monkfish with Herb Brown Butter
Step 1: Prepare the Monkfish
Start by patting the monkfish fillets dry with a paper towel to remove any excess moisture. This will help achieve a crispy, golden crust when searing the fish. Season both sides of the monkfish fillets generously with salt and freshly ground black pepper.
If desired, drizzle a little lemon juice over the fish to enhance its flavor and give it a light acidity that will balance the richness of the butter sauce.
Step 2: Sear the Monkfish
Heat a large skillet over medium-high heat and add the olive oil. Allow the oil to heat up until it shimmers but does not smoke. Carefully add the monkfish fillets to the skillet. Do not overcrowd the pan—if needed, cook the fish in batches.
Sear the monkfish for 3-4 minutes on each side until a golden-brown crust forms. You’ll want to avoid flipping the fish too often to get that perfect, crispy exterior. The fish should be opaque and firm to the touch when done.
Once cooked, remove the monkfish from the skillet and set aside to keep warm.
Step 3: Make the Herb Brown Butter
In the same skillet, lower the heat to medium. Add the unsalted butter and let it melt, swirling the pan occasionally. As the butter melts, it will start to foam and then turn a rich amber color, signaling that it’s becoming brown butter.
Keep an eye on the butter as it cooks to prevent burning. This process takes about 3-5 minutes. Once the butter has turned golden brown and has developed a nutty fragrance, add the minced garlic to the pan. Stir and cook for about 30 seconds until the garlic becomes fragrant.
Next, add the fresh thyme, rosemary, and parsley. Stir the herbs into the butter and cook for another minute, allowing the flavors to infuse into the sauce. Add the lemon zest and season with salt and freshly ground black pepper to taste. The brown butter will become infused with the herbal flavors, making the sauce incredibly aromatic and flavorful.
Step 4: Serve the Monkfish with Herb Brown Butter
To serve, place the cooked monkfish fillets on individual plates. Spoon the hot herb brown butter sauce over the top of each fillet, making sure to drizzle some of the aromatic herbs as well.
Garnish with additional fresh parsley or thyme if desired. The nutty, golden brown butter will enhance the delicate taste of the monkfish, creating a dish that’s both simple and sophisticated.
Tips for Perfect Monkfish with Herb Brown Butter
- Pat the Fish Dry: Dry the monkfish thoroughly before cooking to ensure a nice, crispy crust when searing.
- Don’t Overcook the Fish: Monkfish can become tough and rubbery if overcooked. Sear it just long enough to form a golden crust and cook through.
- Watch the Butter Carefully: Brown butter can burn quickly, so keep an eye on it as it cooks. You’ll know it’s ready when it smells nutty and is a rich amber color.
- Herb Variations: While thyme, rosemary, and parsley are classic choices, feel free to experiment with other herbs like basil, tarragon, or sage for a different flavor profile.
- Add a Splash of Lemon: A squeeze of fresh lemon juice over the finished dish can brighten the flavors and add a refreshing contrast to the rich brown butter.
What to Serve with Monkfish with Herb Brown Butter
Monkfish with herb brown butter pairs beautifully with a variety of sides. Here are some suggestions to round out your meal:
- Roasted Vegetables: Serve with roasted root vegetables like carrots, parsnips, or potatoes for a hearty side.
- Crispy Potatoes: A side of crispy, golden potatoes, whether mashed, roasted, or pan-fried, complements the richness of the monkfish.
- Simple Salad: A fresh green salad with a light vinaigrette offers a refreshing contrast to the richness of the fish.
- Risotto: A creamy risotto, particularly one flavored with lemon or Parmesan, pairs wonderfully with the monkfish and brown butter sauce.
- Steamed Asparagus or Green Beans: Light, bright green vegetables work well to balance the richness of the dish.
Make-Ahead and Storage
Monkfish with herb brown butter is best served fresh, but you can make a few components ahead of time:
- Herb Brown Butter: You can prepare the herb brown butter ahead of time and store it in an airtight container in the fridge for up to a week. Reheat it gently before serving.
- Monkfish: It’s recommended to cook the monkfish just before serving for the best texture. However, if you must, you can cook it earlier in the day and reheat it gently in the oven.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the monkfish gently in a skillet or oven, being careful not to overcook it.
Conclusion
Monkfish with Herb Brown Butter is a dish that exudes sophistication and flavor, making it perfect for both casual dinners and special occasions. The rich, nutty brown butter sauce, infused with fresh herbs, enhances the delicate, meaty monkfish, creating a dish that is both elegant and satisfying.
Whether you’re a seafood enthusiast or a newcomer to monkfish, this recipe is sure to become a favorite. Its simplicity and depth of flavor make it a standout dish that’s easy to prepare yet impressive enough to serve at any gathering.
With the right herbs, the perfect sear, and that irresistible brown butter sauce, you’ll have a meal that’s full of delicious contrasts and refined flavors. Try it today and treat yourself to the luxurious taste of Monkfish with Herb Brown Butter.