RecipeTin Eats: Monkfish with Herb Browned Butter "Poor Man's Lobster"

My grocery store recently had a special on monkfish, and having never actually eaten this fish, I was intrigued.  It's not a pretty fish by any means, and that's apparently how it got it's name - it was the only fish left at the end of the day after all the shoppers had passed it over, so this is what the monks were given to eat.  Well, the joke was on all those superficial shoppers - this fish is delicious.  I can definitely see how monkfish gets labeled as a lobster substitute, as the texture is definitely similar.  Absolutely fry some up in butter, it's easy and delicious.

Monkfish with Herb Browned Butter "Poor Man's Lobster"
From RecipeTin Eats blog

10 ounces monkfish fillets, skinless and boneless
1½ tablespoons extra virgin olive oil

½ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, cut into ½-inch cubes

2 garlic cloves, smashed
2 sprigs thyme
½ teaspoon parsley, finely chopped
½ teaspoon chives, finely chopped
½ teaspoon chervil, finely chopped

Cut each monkfish fillet into 3 or 4 even size pieces. Sprinkle both sides of fish with salt and pepper.

Heat oil in non-stick pan over medium heat (medium-high for weak stoves). Place thickest pieces of fish in the pan first. Leave for 1 minute then add the thinner pieces. Cook for a further 2 minutes, then flip fish.

Add butter to pan. After it starts melting, add garlic and thyme. When the butter starts foaming, tilt the pan and start spooning the butter over the fish. Do this for 2 minutes or until the internal temperature is 130°F, or the flesh flakes easily. Butter will begin to smell nutty and brown. Transfer fish onto the rack and rest for 3 minutes.

Add herbs to butter remaining in pan. Serve this herb brown butter with the monkfish.

Makes 2 servings