I was lucky enough to find monkfish at D.C.’s fish market yesterday. I went for a lobster-ish preparation this time round. We served with wax beans and caprese salad.
1 pound monkfish, cut into four pieces
1 tbsp ghee
2 garlic cloves, minced
salt and pepper
1/2 lemon, sliced into four slices
Preheat broiler to high.
Dry monkfish. Microwave ghee with minced garlic to blend/melt. Brush monkfish with some of the butter (try not to add too many garlic cloves because they may burn at this stage).
Season monkfish with salt, pepper, paprika, and a pinch of saffron per piece.
Broil for about eight minutes. Check temperature (it won’t likely be done yet). Brush with more butter (ok to add the garlic pieces now) and add lemon slices to pan. Broil another 3-6 minutes or until fish is cooked through.