Ingredients
1 lb. monkfish
seasoned flour
4 Tbsp. butter
1 Tbsp. oil
1 clove garlic, minced
1 lemon
2 Tbsp. chopped parsley
salt and cayenne pepper to taste
Method
Sources
📖
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Wooden crab mallet — crack shells at the crab boil table
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Cut fish into one-inch chunks. Coat fish lightly in seasoned flour. Melt 3 tablespoons butter in large skillet. Add oil and garlic and saute one minute. Add floured fish. Cook over high heat until lightly browned, about 2 to 4 minutes. Add remaining butter. Add 1 tablespoon lemon zest. Squeeze half of lemon over fish and add parsley, salt and cayenne. Stir to blend ingredients. Serve fish with pan juices over top.