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monkfish with tasty butter sauce

Butter Poached Monkfish

  • Author: Mehgan Zheng
  • Total Time: 50 minutes
  • Yield: 4 Servings 1x


  • 1 lb fresh monkfish tail or fillet
  • 1 tbsp lemon juice
  • 1 tsp minced garlic
  • 1/2 cup salted butter
  • 2 tbsp chopped fresh parsley, chives, or tarragon
  • Salt and pepper to taste
  • 1/2 cup white wine
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup heavy cream


  1. Heat the butter in a large oven-safe skillet. Add the shallot, chives, tarragon, garlic, and sauté for 4-5 minutes, until they are soft and translucent.

  2. Add the monkfish fillets to the skillet. Cook for 3-4 minutes per side. They should turn golden brown and crispy.

  3. Remove the skillet from the heat. Pour in the white wine and broth. Cover the skillet with a lid or foil. Transfer to oven and bake at 275°F for 8-12 minutes or until the monkfish is cooked to internal temperature of 145°F.

  4. Remove the griddle from the oven. Transfer the monkfish fillets to a warm plate.

  5. Return the skillet to the stovetop over medium heat. Pour in the heavy cream. Simmer about 3-5 minutes, until the sauce has thickened.

  6. Strain the sauce into a small saucepan and get rid of the solids and whisk vigorously until it is frothy. This will create a light and creamy sauce. This sauce perfectly complements the tasty buttery monkfish.

  7. Pour the sauce over the monkfish fillets and garnish with fresh herbs. Serve and enjoy!

  • Prep Time: 20
  • Cook Time: 30