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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.
- 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
Brown Butter Sauce
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.
Be careful not to overcook the butter, or it will burn, so as soon as it turns brown, remove it from the heat.
Rub the fish with Old Bay Seasoning.
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.
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