If you’ve never tried monkfish, this might be the perfect recipe to familiarize yourself with this delicious fish. Often called the poor man’s lobster, monkfish is known for its meaty texture and sweet, mild flavor. A rather odd-looking creature, the monkfish has a long, dark body and multiple rows of sharp teeth, and it uses its fins to walk along the ocean floor in search of prey.
For this Mercury Cook Your Catch installment, outdoorswoman Emily Hayes cooks up this tasty bottom dweller with butter, lemon, parsley and a touch of paprika for a simple dish sure to be a hit at any dinner table.
- 3 to 4 monkfish fillets
- 1 lemon
- 1/2 cup flat-leaf parsley, chopped
- 1 1/2 sticks butter, melted
- Dash of paprika
Get started by preheating your grill to 375 degrees. Then, add 1 to 2 tablespoons of melted butter to a cast iron skillet, spreading it evenly across the bottom of the pan.
Next, remove any excess moisture from your monkfish fillets by either patting them dry or gently rolling them in paper towels.
Then, coat the fish in the remaining melted butter. After you have your fillets coated in butter, place them in your cast iron skillet. Transfer the skillet to your grill, close the lid and cook for approximately 18 minutes. You can also use an oven if you prefer.
While your fish is cooking, chop the parsley and slice your lemon.
After 18 minutes, remove the cast iron skillet from the grill, and put the monkfish on plates. Sprinkle the fillets lightly with paprika and parsley and finish by squeezing some fresh lemon on top. That’s all there is to it. Serve alongside some couscous, orzo or rice and some grilled asparagus or a side salad and get eating!