Lenten Meals – Pan Fried Monkfish in Brown Butter

Monkfish

First, let’s clear up the confusion. That’s not a monkfish. That’s stained glass that a monk might see. I have chosen to spare you because monkfish are super ugly looking. Even when they’re broken down.

Fortunately, they have a taste like shrimp-mixed-with-lobster with a meaty texture that I think is perfect for people who want to love fish, but don’t love its mouth feel.

You will need:

• 4 tablespoons flour
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder or cumin
• Salt and pepper to taste
• 3 pounds of monkfish cut into 1-inch wide strips
• 4 tablespoons olive oil
• 1 stick butter, cut into 6 roughly equal pieces
• 1 tablespoon garlic, minced
• 2 tablespoons capers, drained

1. In a bowl, mix the flour, garlic powder, onion powder, cumin, salt and pepper.
2. Dredge the monkfish in the flour mixture and let it set for about 10 minutes.
3. After 10 minutes, get the olive oil very hot over medium-high heat.
4. Cook the monkfish 3 minutes per side or until done all the way through.
5. Remove the monkfish from the skillet and add the butter and let it melt.
6. After a minute, add the garlic and capers.
7. Continue cooking the butter until it starts to brown and smell very nutty.
8. Serve the monkfish with the butter sauce poured on top.

Enjoy!

Image by Francisco Leão from Pixabay