We biked into New Hope, PA to pick up some Monkfish from our favourite fishmonger (New Hope Seafood Market), and they came through as always with incredibly fresh fish! This preparation had a very similar texture and taste to lobster tail…but with a little added crispiness and garlic notes. If you’re looking for an affordable option for lobster, make this…but keep your fan on as you do it, or your kitchen (and possibly beyond) will take on a fishy smell.
We served our monkfish with Garlic Broccoli Rabe (recipe isn’t exactly what we used, but the method is the same) and Homemade Dinner Rolls (with some garlic butter brushed atop).
Time: 25 Minutes
- Monkfish Loin(s)
- All Purpose Flour
- Garlic Powder
- Cut your monkfish into the serving sizes you like. We use one loin as two servings.
- Sprinkle garlic powder atop.
- Pour some flour into a large bowl, and toss your monkfish in it to coat.
- Heat some butter in a large cast iron pan, and when it’s hot, add your monkfish.
- As your monkfish cooks, melt some more butter in a small saucepan over low heat, and let the flavours of your dipping butter intensify.
- After about 5-6 minutes, rotate your monkfish. Keep doing this until all sides are golden brown and crispy, and your fish reaches a minimum internal cook temp of 145 degrees F.
- Plate, dip in your melted dipping butter, devour, and enjoy!