Pan-Seared Monkfish Chunks in Garlic Butter
Prep time: 10 minutes | Cook time: 8-10 minutes | Servings: 2
Ingredients
- 1 lb (approx. 500g) Monkfish
- 2 tbsp Unsalted Butter (cut into cubes)
- 1 tbsp Olive Oil (to keep the butter from burning)
- 2 cloves Garlic, smashed
- 2 sprigs Fresh Thyme (optional)
- Salt and freshly ground black pepper
- Fresh lemon wedges (for squeezing at the end)
Instructions
- Pat the monkfish dry thoroughly with paper towels. Season all sides generously with salt and pepper.
- Heat the Pan: Place a heavy skillet (cast iron or non-stick) over medium-high heat. Add the olive oil.
- Sear the Cubes: Once the oil is hot and shimmering, add the monkfish chunks in a single layer. Sear them undisturbed for about 2 to 3 minutes until a nice golden-brown crust forms on the bottom.
- Add Butter & Aromatics: Flip the monkfish chunks. Drop the cubed butter, smashed garlic cloves, and thyme sprigs directly into the pan.
- Baste: As the butter melts and begins to foam, tilt the pan slightly and use a large spoon to continuously scoop up the foaming garlic butter and baste the fish chunks.
- Finish Cooking: Let them cook in the foaming butter for another 2 to 3 minutes. Because you want a meatier, firmer bite, you want the exterior nicely browned and the interior completely opaque and dense, but take care not to over-char them.
- Serve: Remove the monkfish chunks from the pan, let them rest for a minute, and squeeze fresh lemon juice over the top.