18 Flavorful Monkfish Recipes Perfect for Seafood Lovers

Seafood lovers, rejoice! Monkfish, often hailed as the ‘poor man’s lobster,’ is your ticket to transforming weeknight dinners into gourmet experiences without breaking the bank. With its firm texture and sweet, delicate flavor, monkfish is incredibly versatile, making it the star of our roundup. Dive into these 18 flavorful recipes that promise to delight your palate and inspire your next culinary adventure. Let’s get cooking!

Pan-Seared Monkfish with Garlic Butter

Ever wondered how to turn a simple piece of fish into a show-stopping dinner that’ll have everyone at the table begging for seconds? Pan-seared monkfish with garlic butter is your ticket to culinary fame, combining the tender, lobster-like texture of monkfish with the rich, aromatic punch of garlic butter. It’s a dish that’s as fun to make as it is to eat, and trust us, your taste buds are in for a treat.

Ingredients

• 1.5 lbs monkfish fillets
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the monkfish fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the monkfish fillets to the skillet, searing for 4 minutes on the first side without moving them to get a golden crust.
5. Flip the fillets and sear for another 3 minutes on the second side.
6. Reduce the heat to medium and add butter and minced garlic to the skillet, swirling to melt the butter and cook the garlic until fragrant, about 1 minute.
7. Drizzle lemon juice over the fillets and baste them with the garlic butter using a spoon for 1 minute.
8. Remove the skillet from heat and sprinkle chopped parsley over the fillets.

Unbelievably succulent and bursting with flavor, this monkfish dish boasts a perfect contrast between its crispy exterior and melt-in-your-mouth interior. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad to soak up that delicious garlic butter sauce. Either way, it’s a meal that promises to impress.

Grilled Monkfish Skewers with Lemon Herb Marinade

Get ready to skewer your taste buds with a dish that’s as fun to make as it is to devour! These grilled monkfish skewers, marinated in a zesty lemon herb concoction, are about to become your summer BBQ’s MVP.

Ingredients

• 1.5 lbs monkfish, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp fresh parsley, 1 tbsp fresh thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
2. Add 1.5 lbs of monkfish cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure those skewers get perfect grill marks without sticking.
4. Thread the marinated monkfish cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for about 3-4 minutes per side, or until the monkfish is opaque and firm to the touch, indicating it’s perfectly cooked.
6. Let the skewers rest for a couple of minutes off the grill; this allows the juices to redistribute, making every bite succulent.

You’ll love the tender, meaty texture of the monkfish paired with the bright, herby marinade. Try serving these skewers over a bed of quinoa or with a side of grilled veggies for a complete meal that screams summer.

Monkfish Stew with Tomatoes and White Wine

Venture into the realm of hearty, soul-warming dishes with this monkfish stew that’s as bold in flavor as it is in simplicity. Perfect for those evenings when you’re craving something gourmet but don’t want to summon your inner Michelin-star chef.

Ingredients

• 1.5 lbs monkfish, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 28 oz canned whole tomatoes, crushed by hand
• 1 cup fish stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in white wine, scraping the bottom of the pot to deglaze, and simmer until reduced by half, about 5 minutes.
5. Add crushed tomatoes, fish stock, salt, and pepper. Bring to a simmer and cook for 10 minutes to meld flavors.
6. Gently add monkfish pieces to the pot, ensuring they’re submerged in the liquid. Simmer for 8-10 minutes until the fish is opaque and tender.
7. Stir in chopped parsley just before serving for a fresh, herby lift.

This stew boasts a luxurious texture with the monkfish staying firm yet tender, swimming in a rich, tomatoey broth that’s brightened by the white wine. Serve it with crusty bread to sop up every last drop, or over a bed of creamy polenta for a twist on tradition.

Baked Monkfish with Parmesan Crust

Alright, let’s dive into the ocean of flavors with a dish that’s as fun to make as it is to eat! Baked Monkfish with Parmesan Crust is here to turn your dinner into a gourmet adventure without the fuss.

Ingredients

• 1.5 lbs monkfish fillets
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the monkfish fillets dry with paper towels to ensure the crust sticks well.
3. In a bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and black pepper.
4. Brush the monkfish fillets lightly with olive oil on all sides.
5. Press the Parmesan mixture onto the top of each fillet, coating evenly.
6. Place the coated fillets on the prepared baking sheet and bake for 20-25 minutes, or until the crust is golden and the fish flakes easily with a fork.
7. Serve immediately with lemon wedges on the side for a zesty finish.

Delight in the crispy, cheesy crust that gives way to the tender, flaky monkfish beneath. This dish pairs beautifully with a crisp green salad or roasted vegetables for a meal that’s as balanced as it is delicious.

Monkfish and Chorizo Paella

Feast your eyes and prepare your taste buds for a dish that’s as bold and vibrant as a summer blockbuster—Monkfish and Chorizo Paella. This isn’t just dinner; it’s a flavor fiesta that’ll have you doing the salsa in your seat.

Ingredients

• 1 cup short-grain rice
• 2 tbsp olive oil
• 1/2 lb monkfish, cut into chunks
• 1/2 lb chorizo, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 2 cups chicken stock
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• Salt to taste

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add chorizo and cook until lightly browned, about 3 minutes, stirring occasionally.
3. Add monkfish chunks and sear until golden, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Stir in onion, garlic, and red bell pepper, cooking until softened, about 5 minutes.
5. Sprinkle smoked paprika and saffron over the mixture, stirring to coat evenly.
6. Pour in rice, stirring to toast lightly, about 1 minute.
7. Add chicken stock, bringing to a boil. Tip: Resist the urge to stir after adding the stock to achieve the perfect socarrat (crispy bottom).
8. Reduce heat to low, cover, and simmer for 20 minutes without stirring.
9. Scatter peas over the top, cover, and cook for an additional 5 minutes. Tip: The peas add a pop of color and sweetness, so don’t skip them!
10. Remove from heat and let stand, covered, for 5 minutes before serving with lemon wedges.

Rich in flavor and boasting a delightful contrast between the tender monkfish and the crispy rice bottom, this paella is a showstopper. Serve it straight from the pan for that authentic, shareable experience that’s as fun as it is delicious.

Spicy Monkfish Curry with Coconut Milk

Craving something that’ll make your taste buds dance and your heart sing? Look no further than this Spicy Monkfish Curry with Coconut Milk, a dish that’s as bold and adventurous as your weekend plans (or at least your weekend Netflix binges).

Ingredients

• 1.5 lbs monkfish, cut into chunks
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1/2 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 finely chopped onion, sauté until translucent, about 3 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Mix in 2 tbsp red curry paste, cook for 1 minute to release flavors.
5. Pour in 1 can coconut milk and 1 cup chicken stock, bring to a gentle simmer.
6. Add 1.5 lbs monkfish chunks, simmer for 5 minutes.
7. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar, simmer for another 5 minutes.
8. Add 1 sliced red bell pepper and 1 cup bamboo shoots, cook for 3 minutes until vegetables are tender.
9. Remove from heat, stir in 1/2 cup fresh basil leaves and juice of 1 lime.

This curry is a symphony of textures—tender monkfish, crisp vegetables, and a sauce that’s creamy with just the right kick. Serve it over steamed jasmine rice or with a side of crusty bread to sop up every last drop of that spicy, coconutty goodness.

Monkfish Tacos with Avocado Salsa

Holy moly, have we got a treat for you today! These Monkfish Tacos with Avocado Salsa are about to rock your world with their perfect blend of flaky, tender fish and creamy, zesty salsa. Let’s dive into this ocean of flavor, shall we?

Ingredients

• 1 lb monkfish fillets, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 tsp salt

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp olive oil.
2. Season the monkfish pieces with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp cumin.
3. Once the oil is shimmering, add the monkfish to the skillet. Cook for 3-4 minutes per side, until golden and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
4. While the fish cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them wrapped in a clean towel to stay warm and pliable.
5. In a medium bowl, combine the diced avocado, red onion, jalapeño, lime juice, cilantro, and 1/2 tsp salt to make the salsa. Tip: For the best flavor, let the salsa sit for 5 minutes before serving to allow the flavors to meld.
6. Assemble the tacos by placing a few pieces of monkfish on each tortilla and topping with a generous spoonful of avocado salsa.

Ready to serve? These tacos boast a delightful contrast between the crispy-edged monkfish and the smooth, vibrant salsa. Try pairing them with a cold beer or a margarita for the ultimate taco night experience!

Monkfish Piccata with Capers and Lemon

Yikes, have you ever met a fish that could double as a bodybuilder? Monkfish, with its meaty, firm texture, is here to flex in this zesty, capers-and-lemon-packed piccata that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb monkfish fillets, cut into 2-inch pieces
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the monkfish pieces dry with paper towels to ensure a good sear.
2. In a shallow dish, mix flour, salt, and pepper. Dredge each monkfish piece in the mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add monkfish, cooking for 3 minutes per side until golden. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Stir in chicken broth and lemon juice, scraping up any browned bits for extra flavor.
5. Add capers to the skillet, simmering the sauce for 2 minutes until slightly thickened.
6. Return the monkfish to the skillet, spooning sauce over the pieces. Cook for an additional 2 minutes to heat through.
7. Sprinkle with chopped parsley before serving.

Serve this piccata over a bed of al dente pasta or with a side of roasted veggies for a meal that’s as visually appealing as it is delicious. The monkfish’s firm texture holds up beautifully against the bright, tangy sauce, making every forkful a perfect bite.

Monkfish Risotto with Saffron and Peas

Get ready to dive fork-first into a dish that’s as luxurious as it is comforting—Monkfish Risotto with Saffron and Peas. This isn’t just any risotto; it’s a creamy, dreamy bowl of joy that’ll have you pretending you’re dining by the Italian seaside, even if you’re actually in your pajamas.

Ingredients

• 1 lb monkfish fillets, cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup frozen peas
• 1/4 tsp saffron threads
• 1 small onion, finely chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add monkfish pieces and cook until just opaque, about 3 minutes per side. Remove and set aside.
2. In the same pan, melt 1 tbsp butter. Add onion and cook until soft, about 5 minutes.
3. Stir in Arborio rice, coating it with the butter and onion mixture, for 2 minutes.
4. Pour in white wine, stirring constantly until fully absorbed.
5. Begin adding warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Tip: Keep the stock warm to maintain even cooking temperature.
6. After about 18 minutes, when the rice is al dente, stir in saffron threads and peas.
7. Return monkfish to the pan, gently folding it into the risotto. Cook for another 2 minutes.
8. Remove from heat. Stir in remaining 1 tbsp butter and Parmesan cheese. Tip: Letting the risotto rest for 2 minutes before serving enhances its creaminess.
9. Season with salt as needed. Tip: Taste as you go to ensure the perfect balance of flavors.

A spoonful of this risotto offers a symphony of textures—creamy rice, tender monkfish, and pops of sweet peas. Serve it in shallow bowls with a sprinkle of extra Parmesan for that Instagram-worthy finish, or enjoy it straight from the pan—we won’t judge.

Monkfish en Papillote with Herbs and Vegetables

Now, let’s talk about a dish that’s as fun to say as it is to eat—Monkfish en Papillote with Herbs and Vegetables. This recipe is like a surprise party in a pouch, where every bite is a celebration of flavors waiting to burst onto your palate.

Ingredients

• 1.5 lbs monkfish fillets, cut into 4 portions
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 4 cloves garlic, minced
• 4 sheets parchment paper, 12×16 inches each

Instructions

1. Preheat your oven to 400°F (204°C). This ensures your papillotes puff up beautifully, creating a steamy environment for the fish.
2. Season the monkfish fillets evenly with salt and black pepper. Tip: Pat the fish dry before seasoning to help the spices stick better.
3. Place each monkfish portion in the center of a parchment paper sheet. Surround with lemon slices, cherry tomatoes, Kalamata olives, basil, parsley, and minced garlic.
4. Drizzle each portion with olive oil. Tip: Don’t skimp on the oil—it’s the conductor of this flavor orchestra.
5. Fold the parchment paper over the ingredients, then crimp the edges tightly to seal. Tip: If you’re unsure about the seal, give it a gentle shake—nothing should move inside.
6. Bake for 18-20 minutes. The parchment should puff up and slightly brown, signaling it’s time to feast.

Delight in the tender, flaky monkfish that’s been perfectly steamed with a medley of herbs and vegetables. Serve these papillotes directly on plates, letting everyone unwrap their own little present of flavors. The olives and lemon add a bright contrast to the rich fish, making each forkful a delightful surprise.

Monkfish Ceviche with Lime and Cilantro

Hold onto your hats, seafood lovers, because we’re about to dive into a dish that’s as refreshing as a dip in the ocean on a scorching summer day. Monkfish ceviche with lime and cilantro is here to prove that the ocean’s bounty can be transformed into a zesty, vibrant masterpiece with just a few simple ingredients.

Ingredients

• 1 lb monkfish fillet, diced into 1/2-inch cubes
• 1/2 cup freshly squeezed lime juice
• 1/4 cup finely chopped cilantro
• 1/2 red onion, thinly sliced
• 1 jalapeño, seeded and finely chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 avocado, diced

Instructions

1. In a large glass bowl, combine the diced monkfish and lime juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, or until the fish turns opaque and appears cooked.
2. Drain the lime juice from the monkfish, reserving 2 tablespoons for later use.
3. Gently fold in the cilantro, red onion, jalapeño, salt, and black pepper with the monkfish until well combined.
4. Add the reserved lime juice and diced avocado to the mixture, stirring carefully to avoid mashing the avocado.
5. Let the ceviche sit for 5 minutes to allow the flavors to meld together before serving.

Absolutely bursting with freshness, this monkfish ceviche offers a delightful contrast between the tender fish and the crunchy vegetables, all brought together by the creamy avocado. Serve it atop crispy tostadas or alongside a cold beer for an unbeatable summer treat.

Monkfish Chowder with Bacon and Potatoes

Dive into a bowl of comfort with this monkfish chowder that’s like a hug from the sea, with bacon and potatoes playing the perfect backup dancers. It’s the kind of dish that makes you forget about your diet, one spoonful at a time.

Ingredients

• 4 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb monkfish, cut into 1-inch pieces
• 2 cups potatoes, diced
• 4 cups chicken stock
• 1 cup heavy cream
• 1 tbsp butter
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the pot.
2. Add the diced onion to the bacon fat and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the monkfish pieces to the pot and cook until they start to turn opaque, about 2 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Throw in the diced potatoes, chicken stock, and thyme. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
6. Pour in the heavy cream and add the butter, stirring until the butter is melted and the chowder is heated through, about 5 minutes. Tip: For a thicker chowder, mash some of the potatoes against the side of the pot.
7. Season with salt and pepper to taste, then stir in the reserved bacon.

Kick back and savor the creamy, smoky, and slightly sweet symphony of flavors in every bite. Serve it with a crusty bread to sop up every last drop, or go rogue and ladle it over a baked potato for a carb-on-carb masterpiece.

Monkfish Kebabs with Mediterranean Vegetables

Today’s the day to shake up your dinner routine with something that’s as fun to make as it is to eat. Think of these Monkfish Kebabs with Mediterranean Vegetables as your ticket to a flavor-packed vacation, no passport required.

Ingredients

• 1.5 lbs monkfish, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch slices
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a large bowl, toss the monkfish cubes with olive oil, salt, black pepper, and paprika until evenly coated.
3. Thread the monkfish and vegetables onto the skewers, alternating between fish and vegetables for a colorful presentation.
4. Place the kebabs on the grill and cook for 4 minutes on each side, or until the monkfish is opaque and the vegetables are slightly charred.
5. Tip: Don’t overcrowd the skewers; leave a little space between each piece for even cooking.
6. Tip: If you’re using wooden skewers, soaking them prevents burning. No one likes a kebab that’s more charcoal than cuisine.
7. Tip: Let the kebabs rest for a couple of minutes off the grill. This lets the juices redistribute, making every bite as juicy as the last.

Craving something that’s both visually stunning and bursting with flavors? These kebabs deliver a smoky sweetness from the grill, paired with the tender, meaty texture of monkfish. Serve them over a bed of couscous or with a side of tzatziki for a meal that’s sure to impress.

Monkfish and Shrimp Gumbo

Who knew the ocean’s bounty could throw such a flavorful party in a pot? Our Monkfish and Shrimp Gumbo is like Mardi Gras for your taste buds, blending the deep, rich flavors of the sea with a symphony of spices that’ll have you dancing in your kitchen.

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 lb monkfish, cut into chunks
• 1 lb shrimp, peeled and deveined
• 1 tbsp Cajun seasoning
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• 2 cups cooked white rice
• 2 tbsp chopped green onions

Instructions

1. Heat vegetable oil in a large pot over medium heat for 2 minutes.
2. Whisk in flour to create a roux, stirring constantly for 5-7 minutes until it reaches a dark caramel color.
3. Add onion, green bell pepper, celery, and garlic to the pot, cooking for 4 minutes until vegetables soften.
4. Pour in chicken stock, stirring to combine with the roux and vegetables.
5. Stir in Cajun seasoning, thyme, oregano, and bay leaf, bringing the mixture to a simmer.
6. Add monkfish chunks to the pot, simmering for 10 minutes until the fish is nearly cooked through.
7. Add shrimp to the pot, cooking for an additional 3-4 minutes until shrimp are pink and opaque.
8. Remove bay leaf from the gumbo before serving.
9. Serve hot over cooked white rice, garnished with chopped green onions.

Lusciously thick with a kick of spice, this gumbo pairs the tender chew of monkfish with the sweet pop of shrimp. Serve it with a side of crusty bread to sop up every last drop of that rich, flavorful broth.

Monkfish Stir-Fry with Ginger and Soy Sauce

Ready to dive into a dish that’s as fun to make as it is to devour? This monkfish stir-fry is your ticket to a flavor-packed adventure, with ginger and soy sauce leading the charge. Trust us, your taste buds will thank you.

Ingredients

• 1 lb monkfish, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tbsp honey
• 1/2 cup bell peppers, sliced
• 1/2 cup snap peas
• 1/4 cup green onions, chopped
• 1 tsp sesame oil

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add monkfish pieces to the skillet, searing for 2 minutes on each side until golden. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove monkfish from the skillet and set aside on a plate.
4. In the same skillet, add ginger and garlic, sautéing for 30 seconds until fragrant.
5. Stir in soy sauce and honey, bringing the mixture to a simmer for 1 minute to thicken slightly.
6. Add bell peppers and snap peas to the skillet, stir-frying for 3 minutes until vegetables are crisp-tender. Tip: Keep the veggies moving for even cooking.
7. Return the monkfish to the skillet, tossing to coat with the sauce and heat through for 1 minute.
8. Drizzle with sesame oil and sprinkle green onions over the top, stirring once more to combine.
9. Remove from heat and serve immediately. Tip: For an extra crunch, top with toasted sesame seeds.

Outrageously tender monkfish meets the bold zing of ginger and the deep umami of soy sauce in this stir-fry. Serve it over a bed of steamed rice or noodles to soak up every last drop of that delicious sauce.

Monkfish Burgers with Spicy Aioli

Buckle up, burger lovers, because we’re about to take your taste buds on a wild ride with a twist on the classic burger that’s anything but ordinary. Monkfish burgers with spicy aioli are here to prove that seafood can totally steal the show at your next BBQ or weeknight dinner.

Ingredients

• 1 lb monkfish fillets, skin removed
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 hamburger buns, toasted

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. Chop the monkfish fillets into small pieces, then pulse in a food processor until coarsely ground.
3. In a large bowl, mix the ground monkfish with panko breadcrumbs, garlic powder, salt, and black pepper until well combined.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
5. Brush the patties lightly with olive oil on both sides to prevent sticking.
6. Grill or pan-fry the patties for 4-5 minutes on each side, or until golden brown and cooked through.
7. While the patties cook, whisk together mayonnaise, sriracha, and lemon juice in a small bowl to make the spicy aioli.
8. Toast the hamburger buns on the grill or in a toaster until lightly golden.
9. Spread a generous amount of spicy aioli on the bottom half of each bun.
10. Place a cooked monkfish patty on each bun, then top with the other half of the bun.

Absolutely divine, these monkfish burgers boast a tender, juicy interior with a crispy exterior, all brought together by the kick of spicy aioli. Serve them with a side of sweet potato fries or a crisp salad for a meal that’s sure to impress.

Monkfish Tempura with Sweet Chili Dip

Ever tried to impress your friends with a dish that looks like it came straight out of a gourmet restaurant but is secretly a breeze to make? Monkfish Tempura with Sweet Chili Dip is your golden ticket to culinary fame, combining crispy, airy batter with tender, sweet monkfish, all dunked in a dip that’s the perfect balance of sweet and spicy.

Ingredients

• 1 lb monkfish fillets, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tsp baking powder
• 1 egg, cold
• 1 cup ice-cold water
• 1 tbsp soy sauce
• 1/2 cup sweet chili sauce
• 1 tbsp lime juice
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornstarch, and 1 tsp baking powder.
2. Add 1 cold egg and 1 cup ice-cold water to the dry ingredients, stirring until just combined. The batter should be lumpy; overmixing will make it heavy.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy for the crispiest tempura.
4. Dip each piece of monkfish into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
5. Fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. In a small bowl, mix 1/2 cup sweet chili sauce, 1 tbsp soy sauce, and 1 tbsp lime juice for the dip.

Now, the moment of truth: that first bite. The monkfish is succulent inside its golden, crispy cloak, and the sweet chili dip adds a zesty kick that’ll have you reaching for more. Serve it on a platter with extra dip on the side, or go rogue and skewer the pieces for a fun, shareable appetizer.

Monkfish in Creamy Mustard Sauce

Craving something that’s both luxurious and laughably easy to whip up? Monkfish in Creamy Mustard Sauce is your ticket to a fancy dinner without the fuss, proving that you can indeed teach an old fish new tricks.

Ingredients

• 1.5 lbs monkfish fillets
• 2 tbsp olive oil
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season monkfish fillets with salt and pepper, then add to the skillet. Sear for 3 minutes per side until golden. Remove and set aside.
3. In the same skillet, whisk together heavy cream, Dijon mustard, whole grain mustard, and chicken broth. Bring to a simmer over medium heat, stirring constantly.
4. Return the monkfish to the skillet, spooning the sauce over the fillets. Simmer gently for 5 minutes, or until the fish is opaque and flakes easily with a fork.
5. Stir in lemon juice and adjust seasoning if necessary. Sprinkle with chopped parsley before serving.

Here’s the scoop: the monkfish turns tender and buttery, while the sauce? A creamy, tangy dream that clings to every bite. Serve it over a bed of wild rice or with crusty bread to soak up every last drop of that glorious sauce.

Summary

Luscious and diverse, these 18 monkfish recipes are a treasure trove for seafood enthusiasts. From hearty stews to elegant entrees, there’s something to satisfy every palate. We invite you to dive into these dishes, share your favorites in the comments, and spread the love by pinning this roundup on Pinterest. Happy cooking!