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Roasted Monkfish

Roasted Monkfish
T. Susan Chang for NPR /
/

Makes 2 servings

3/4 pound monkfish loins*

Salt

Pepper

1/4 cup flour

2 tablespoons unsalted butter

Preheat the oven to 450 degrees

If your fishmonger has not removed the membrane of the monkfish, do so: Slip a sharp knife under the membrane; hold the film away from the fish with your other hand as you cut it away. Sometimes it's helpful to slip a chopstick underneath the membrane to keep it detached as you work, and to keep a paper towel close at hand. If you don't get every last bit, don't worry. The membrane tastes fine, it just doesn't look great when cooked.

Place the flour in a shallow dish and season with salt and pepper to taste. Dredge the monkfish in the flour, tapping it to let the excess fall back in the dish.

Preheat a heavy skillet over medium-high heat and melt the butter. When the foam has subsided and the butter is starting to brown, add the monkfish loins. Sear them well, so they develop a bit of a golden crust.

If your skillet isn't ovenproof, transfer the monkfish loins to a baking sheet lined with foil. Roast for 5 to 7 minutes, until the loin is just cooked through. Serve immediately.

*Ask for the thickest part of the loin, and ask the fishmonger to remove the membrane.

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