Monkfish Recipe

Trim and pat dry

Trim any connective tissue from the monkfish tail and pat the fish very dry with paper towels. This helps achieve a good sear.

Season the monkfish evenly on all sides with kosher salt, black pepper, smoked paprika and lemon zest.

If using the marinade, whisk together olive oil, minced garlic, white wine (or stock) and chopped parsley in a shallow dish. Add the seasoned monkfish, cover, and marinate in the refrigerator for 20–30 minutes. If you prefer a quick preparation, skip the marinade and proceed immediately to cooking.

Remove the monkfish from the refrigerator 10 minutes before cooking to take the chill off (especially if it was marinated).

Heat a heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon neutral oil (not listed separately) and swirl to coat.

Place the monkfish in the hot skillet and sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2–3 minutes. If the piece is thicker than 1½ inches, reduce heat to medium and continue cooking for another 3–5 minutes, flipping once, until an instant-read thermometer inserted into the thickest part reads 130–135°F (54–57°C) for moist, firm fish. Total cook time for a 1 lb tail should be about 8–12 minutes depending on thickness.

Transfer the monkfish to a plate and tent loosely with foil to rest for 3–5 minutes (it will continue to cook slightly).

Lower the heat to medium and add the butter to the same skillet. When the butter melts and foams, add the finely chopped shallot and sauté for 60–90 seconds until softened and translucent.

Add the minced garlic and cook 20–30 seconds until fragrant, taking care not to brown it.

Pour in the white wine and use a wooden spoon to scrape up any brown bits (fond) from the bottom of the pan. Allow the wine to reduce by about half, 2–3 minutes.

Stir in the lemon juice and capers, then remove the pan from the heat and swirl in the chopped parsley and an additional tablespoon of butter if you want a silkier sauce. Taste and adjust seasoning with salt and pepper as needed.

Return the monkfish and any accumulated juices to the pan for 30–60 seconds to warm and coat with sauce (optional).

Transfer the monkfish to warmed plates, spoon the pan sauce over the fish, drizzle lightly with extra-virgin olive oil, and serve with lemon wedges alongside.

Recommended pairings: roasted baby potatoes, sautéed greens, or a light salad.