Monkfish Herb Brown Butter Recipe

Published on September 5th 2021 by Rachael Ottier Hart.
Last updated on March 4th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial View of Monkfish Herb Brown Butter in a pan

Monkfish is a firm, dense fish with a mild sweet taste. This fish is a more frugal potion to scallops or lobster meat because of its similar texture. The lightly sweet flavor is excellent for herb-infused sauces and people who don't like a strong fishy taste. For this recipe, we were inspired to take the traditional method for browned butter and infuse it with our local herbs for a more Trini flavor. So if you're in the mood for fish and looking for a dish with a Caribbean twist, this Monkfish Herb Brown Butter Recipe is for you.

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Time & Serves

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Serves
4

Ingredients

  • 4 Monkfish fillets, skinless & boneless

  • 1 teaspoon Old Bay Seasoning

  • 2 tablespoons Extra Virgin Olive Oil

  • 2 cloves Garlic, minced

  • 3 Seasoning Peppers, minced

  • 2 Green Onions, chopped

  • ½ teaspoon Fennel seeds

Brown Butter Sauce
  • 1/4 cup Unsalted butter

  • 2 teaspoons Chadon Beni leaves minced

  • 2 teaspoons Tarragon minced

Instructions

Brown Butter Sauce

Place an saucepan on low medium heat.

Chop the butter into chunks, add it to the pan and stir with a whisk it as it melts.

Continuously stir the butter while over the heat and watch for when the butter begins to turn brown.

As soon as the butter starts to turn brown, remove it from the heat.

 Stir in the chadon beni and tarragon into the butter and set it aside to infuse.

Be careful not to overcook the butter, or it will burn, so as soon as it turns brown, remove it from the heat.

Monkfish

Rub the fish with Old Bay Seasoning.

Place a deep pan or skillet onto medium heat and add the olive oil.

Add the garlic, seasoning peppers, green onions, and fennel seeds, mix using a spatula and sauté for 2 minutes.

Now place the fish into the pan and sear on one side for 2 minutes before flipping to the other side.

Add the brown butter and herbs to the pan and spoon it over the top of the fish continuously for 2 minutes or until the fish begins to flake apart.

Remove the fillets from the pan using a pair of tongs and place them on the serving plate or dish before pouring the brown butter and herb infusion over the top of the fish.

Serve warm with your choice of side dishes.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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lophius, squatina, angel shark

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart