Pan Fried Monkfish

This Pan Fried Monkfish recipe features tender fillets sautéed in olive oil and butter with garlic and lemon. A simple, foolproof fish dinner ready in minutes.

Course Main Course

Cuisine American

Keyword Black Pepper, Butter, Fresh Parsley, Garlic, Lemon, Monkfish Fillets, Olive Oil, Salt, White Wine

Dietary Need Pescatarian

Cooking Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 268kcal

Author Recipe Adapted From: JennySheaRawn.com

Equipment

Stovetop
Large Skillet

Ingredients

2 Tablespoons Olive Oil
1½ pounds Monkfish Fillets
¼ teaspoon Salt
¼ teaspoon Black Pepper
2 Tablespoons Butter
4 cloves Garlic Smashed
¼ cup Dry White Wine
1 Lemon Sliced
¼ cup Parsley

Instructions

Add olive oil to a large skillet over medium heat. Pat monkfish very dry and season fillets on both sides with salt and pepper.
When pan is hot, add monkfish to the skillet along with garlic cloves and lemon slices. Flip fish after 3-4 minutes. Add butter and white wine to the skillet when you flip the fish.
Spoon the melted butter and wine overtop the fish as it finishes cooking, another 3-4 minutes, depending on the thickness of the fillets. Monkfish is cooked through when it’s opaque throughout, flakes easily and becomes slightly firm. Safe internal temperature for fish is 145 degrees F (at the thickest part of the flesh), but you’ll want to take it off before then, as the fish will continue rising in temperature even after you remove it from the heat.
Remove from heat and top with chopped parsley, salt and pepper to taste. When plating the monkfish, include the pan fried lemon rings and garlic cloves, as well as the pan juices. Serve with lemon wedges.

Nutrition