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Easy Pan-Seared Monkfish photo

Pan-Seared Monkfish

Impress your guests with this delicious pan-seared monkfish, featuring a crispy exterior and tender, flaky inside!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Monkfish:
  • 4 fillets monkfish (4-5 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic (crushed)
  • 1 sprig thyme
  • 2 tablespoons white wine or chicken broth
  • 1/2 small lemon (sliced)

Equipment

  • Skillet
  • Spatula
  • Measuring Spoons
  • Knife

Method
 

Instructions:
  1. Start by patting the monkfish fillets dry with paper towels. This step is crucial for achieving a nice sear. Season both sides with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat. You want the oil to be hot but not smoking.
  3. Once the oil is shimmering, carefully place the monkfish fillets in the skillet. Sear for about 3-4 minutes on one side, without moving them, until they develop a golden crust.
  4. Using a fish spatula, gently flip the fillets over. Add the butter, crushed garlic, and sprig of thyme to the skillet. Allow the butter to melt and start to foam, basting the fish with the melted butter for about 3-4 more minutes or until the fish is cooked through.
  5. Remove the monkfish from the skillet and place it on a serving platter. To the remaining juices in the pan, add the white wine or chicken broth, and scrape up any browned bits from the bottom. Let it simmer for a minute to reduce slightly.
  6. Drizzle the sauce over the monkfish and garnish with lemon slices. Serve immediately and enjoy your exquisite pan-seared monkfish!

Notes

  • For a dairy-free option, substitute butter with a plant-based alternative.
  • Use lemon juice as a non-alcoholic substitute for white wine.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.