Fish RECIPE

Monkfish with Seaweed Butter

I had never heard of monkfish until I went to the East Coast of the USA. I was horrified by what it looked like fresh out of the ocean, but I was so pleasantly surprised when I tried it. They say it tastes similar to lobster, and I can confirm that it’s very much like it! Soft, sweet and juicy, why don’t you ask your fishmonger for a fillet. 

Ingredients

3 fillets of monkfish (or any firm-fleshed fish that has a high oil content)

½ cup seaweed butter

6 asparagus stalks

2 cloves of garlic (crushed) 

1 tablespoon capers 

Zest of 1 lemon  

Equipment:

Fire pit with grill grate, cast iron pan

- Serves 3 -

HOW TO MAKE IT

  1. Light your fire and place a cast iron pan on the grill grate, about 30 cm above the coals. 

  2. Add the asparagus to the grill grate and cook for about 5 minutes, turning occasionally, until slightly charred.  

  3. Add a tablespoon of seaweed butter to the hot pan. 

  4. Place the monkfish fillets in the pan with the butter, and allow to sear and cook for 5 minutes. Flip once golden in colour, and cook for another 5 to 10 minutes.

  5. Remove the monkfish fillets from the pan and allow the to rest.

  6. Add the capers, garlic, lemon zest, and remaining seaweed butter to the pan. Cook for 5 minutes. If you have a bottle of white wine handy, add a splash and cook for 3 more minutes. 

  7. Place the fish back in the pan, add the asparagus, and serve.