Old Bay Monkfish

Monkfish is one of our favourite seafood items because of its relative affordability and the fact that its texture and flavour mimic the much less affordable Lobster Tail. For this meal, Monkfish found its way onto the menu when I saw that Sea Scallops (which were a key component of the original plan) were more than 2x the price per pound…and in a strange way, I’m glad it worked out like that. I’m not sure I would have given Scallops the Old Bay treatment because of their delicate flavours…but Monkfish can stand up to it nicely. In the end, the Old Bay really enhanced the fish, as the two worked in beautiful concert…and brought a Maryland Crab vibe to the flavour profile.

We served our Monkfish over a toasted pine nut couscous alongside Roasted Asparagus, but this would also pair very nicely with Shaved Brussels Sprouts, Garlic Snow Peas, Sneaky Mashed Potatoes (Reduced Carb Recipe), and/or Leek Infused Long Grain Rice.

Time: 25 Minutes


  • Monkfish Loin
  • Old Bay Seasoning


  • Cut your monkfish loin into the size servings you want.
  • Sprinkle the tops and bottoms of your monkfish with Old Bay seasoning.
  • Preheat your oven to 350 degrees F.
  • Heat some butter in a heavy bottomed pan that can safely be put in the oven (Cast Iron!).
  • When your butter’s hot, add in your monkfish, and sear for about 5-6 minutes.
  • Flip, and sear the other side for another 5-6 minutes.
  • Transfer your fish to the oven, and allow to bake until it reaches an internal cooked temperature of 145 degrees F.
  • Plate, devour, and enjoy!

One comment

  1. Monkfish (Seeteufel) is considered to be one of the more expensive choices when it comes to fish. I’ve had it a few times, but have come to the conclusion that quite a few of the “Edelfische” (the upscale fish- a real term) are short on flavor and are preferred by the Michelin starred cooks because they can cook them in a thousand ways just by changing the sauce. Not to be too unfair, I’ve had a couple of that rare class (Edelfische) that I would rate differently. These would be the class of flatfish that include Heilbutt (Halibut), Steinbutt (Turbot) and St. Pierre (John Dory). This type of fish for me has a more intense flavor and is happy with a little clarified butter and some parsley. Of course, the Michelin crowd can still do their magic on these specimens, but they hold their ground without the fireworks – something I find missing in monkfish, but also in cod (especially in the dernier cri variant, the skrei, which is in season right now) and a few others. But maybe its just me. I like strong flavors.

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