Pan-Fried Monkfish with Lemon-Garlic Butter

Method

• Pan-Fried Monkfish with Lemon-Garlic Butter: Step-by-Step Method
• Pat the monkfish fillet dry with paper towels to remove excess moisture
• Season the monkfish fillet on both sides with salt and pepper to taste
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering
• Lay the monkfish fillet in the pan and sear without moving for 3–4 minutes, until golden brown
• Flip the monkfish fillet and add the remaining 1 tablespoon of olive oil to the pan
• Cook the second side for another 3–4 minutes until the fish is cooked through and opaque
• Remove the monkfish to a warm plate and tent loosely with foil
• Reduce heat to medium-low, add the butter to the pan and allow it to melt
• Add the minced garlic and sauté for about 30 seconds until fragrant but not browned
• Pour in the lemon juice, swirl or stir to combine, and simmer for 15–30 seconds to blend
• Taste the sauce and season with extra salt and pepper if needed
• Stir in the chopped parsley
• Return the monkfish to the pan and spoon the lemon-garlic butter over the fish to glaze
• Transfer the monkfish fillet to a serving plate
• Drizzle any remaining lemon-garlic butter sauce over the fillet
• Sprinkle with any extra fresh parsley for garnish
• Serve immediately with lemon wedges on the side if desired
• For plating, slice the monkfish on a bias and fan out the pieces, spooning over the sauce
• Pair with a simple green salad or steamed greens to match the light carb profile
• Enjoy while hot for optimal flavor and texture