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Easy monkfish recipe with garlic butter

Name: Easy monkfish recipe with garlic butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Seafood
Ingredients: 1 lb monkfish fillets (skin off); 4 tbsp unsalted butter; 4 garlic cloves, minced; 1 tbsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp chopped parsley (optional)

The first time I made monkfish with garlic butter, I was convinced it would be a disaster. I’d never cooked monkfish before, and honestly, I didn’t even know what it looked like. I grabbed it at the fish counter because it was on sale, and the guy behind the counter said, “It’s like lobster but cheaper.” Sold. I got home, panicked, and googled “easy monkfish recipe with garlic butter.” What followed was a chaotic 30 minutes of me burning the garlic, undercooking the fish, and somehow still ending up with something my husband called “weirdly good.” Now, after way too many attempts (and fails), it’s one of my go-to dinners when I want to feel fancy without the work.

Recipe Card

Recipe Title	Easy monkfish recipe with garlic butter
Servings	2
Prep Time	10 minutes
Cooking Time	15 minutes
Calories	320 per serving

Ingredients

1 lb monkfish fillets (skin off)
4 tbsp unsalted butter
4 garlic cloves, minced
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 tbsp chopped parsley (optional)

The monkfish is the star here, and I learned the hard way that if you don’t get the skin off, it’s like chewing rubber. The first time, I didn’t realize it had a membrane, and let’s just say… we ordered pizza that night. Garlic is non-negotiable, but don’t go crazy like I did once—too much and it’ll overpower everything. And the butter? Real butter only. I tried margarine once, and it tasted like regret.

Directions

Pat the monkfish dry with paper towels. This helps it sear instead of steam.
Season both sides with salt and pepper.
Heat a skillet over medium heat and melt 2 tbsp butter.
Add the monkfish and cook for 4–5 minutes per side, until golden and firm.
Remove the fish and set aside.
In the same skillet, melt the remaining butter and add garlic. Cook for 30 seconds—don’t let it burn!
Stir in lemon juice and parsley (if using).
Pour the garlic butter over the monkfish and serve.

The biggest mistake I made was crowding the pan. I thought I could fit two big fillets at once, but they just steamed instead of searing. Now I cook them one at a time if they’re thick. And that garlic? Yeah, I’ve burned it more times than I’d like to admit. If it turns brown too fast, just take the pan off the heat—it’s better to undercook it than ruin the whole dish.

This recipe is my lazy-weeknight hero because it feels fancy but takes almost no effort. My kids call it “the fancy fish,” and my husband still jokes about that first rubbery attempt. Leftovers are rare, but if you have any, they reheat surprisingly well—just don’t microwave it too long or it’ll get tough.

Next time, I might try adding a pinch of red pepper flakes for heat. I’ve also thought about swapping half the butter for olive oil to lighten it up, but let’s be real—it’s the butter that makes it so good.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	2g	18g	35g

I was surprised how lean monkfish is for how rich it tastes. If you’re watching calories, you could cut the butter in half, but honestly, it’s not the same. For gluten-free folks, you’re good—just check your butter brand. And if you’re dairy-free, well… this might not be the recipe for you.

Ingredient Swaps

Ingredient	Substitution
Monkfish	Halibut or cod
Butter	Ghee or olive oil (but flavor changes)
Fresh garlic	1/2 tsp garlic powder (in a pinch)

I’ve tried this with cod when monkfish was too expensive, and it works—just cook it a minute less. Ghee gives a nutty flavor, which I like, but my kids didn’t. Garlic powder is fine in emergencies, but fresh is way better. One time I used jarred minced garlic, and the texture was weirdly soggy. Lesson learned.

Tips

Dry the fish REALLY well—wet fish won’t brown.
Use a timer for the garlic. It goes from golden to burnt in seconds.
Let the fish rest a minute after cooking—it keeps it juicy.

The first tip came from me crying over a pan of gray, steamed monkfish. My sister, who actually knows how to cook, took one look and said, “You didn’t dry it, did you?” Nope. Now I’m obsessive about patting it dry. As for the garlic, I set a timer because I’ll get distracted by my phone and ruin it every time.

FAQ

Can I use frozen monkfish?
Yep! Just thaw it in the fridge overnight. I tried thawing it in water once, and it turned mushy. Never again.

Why is my monkfish tough?
You probably overcooked it. Monkfish is firm but turns rubbery if you leave it too long. If it feels like a stress ball, it’s overdone.

What sides go well with this?
Roasted asparagus is my favorite, but my kids demand mashed potatoes. A simple salad works too—just don’t drown it in dressing or it’ll clash with the garlic butter.

That’s everything I know about making easy monkfish with garlic butter! Hope you give it a try. And if you mess it up, you’re in good company—I still burn the garlic at least once a month.