With sweet and meaty lobster-like flesh, Monkfish is affectionately known as “poor man’s lobster”. But this dish is anything but “poor!” If you’ve never cooked monkfish before, this is a great recipe to try because it’s simple and shows how good monkfish is. There’s a reason monkfish is a firm favourite with fine dining restaurants!.
People in Australia call monkfish, which is also known as Stargazer, “poor man’s lobster” because the meat tastes like lobster meat but costs a lot less. The monkfish meat is also very meaty and juicy when it’s cooked, and it tastes sweet and clean, not fishy at all. Monkfish fillets are also thick and hefty like lobster tails.
So, this monkfish recipe is based on how I like to cook lobster tails: in a pan with a herb brown butter sauce. It’s a simple but classic sauce that works with any seafoods. The taste of brown butter is stronger than the taste of melted butter, which makes this a little more interesting.
It’s quick and easy enough for a nice midweek meal, taking 15 minutes (tops) from start to finish. I’m also going to show you a pretty way to serve the fish that I think makes this Monkfish recipe worthy of being on the menus of fancy restaurants!
Here’s what you need to make this monkfish recipe. While I’ve made this using monkfish, it can be made with any fish suitable for pan-searing. Also, see here for the Salmon version of this recipe.
Monkfish is often referred to as “poor man’s lobster” because of its similar texture and flavor to lobster meat Its firm, meaty flesh does bear a resemblance to lobster, but does it really taste the same? Let’s take a closer look at the flavors and textures of monkfish and lobster to see how they truly compare
Monkfish is an ugly-looking bottom dweller with a huge head and mouth – but don’t let its appearance deceive you! Its tail meat, once skinned and deboned, offers sweet, mild-flavored flesh that is versatile, nutritious and inexpensive compared to lobster.
Some key facts about monkfish:
- Its firm, dense texture is often compared to lobster or scallops.
- Mild, slightly sweet flavor without any fishiness.
- Widely available as boneless tail fillets, no need to extract meat.
- Low levels of mercury and high protein content.
- Economical alternative to pricey seafood like lobster.
- Holds up well to almost any cooking method – grilling, baking, poaching.
So while monkfish lacks the distinctive lobster flavor and vibrant red color its texture and sweetness does share some similarities to lobster, albeit much more affordable. Let’s examine lobster flavor in more detail.
The Unique Flavor of Lobster
Lobster has a prized sweet dense texture and subtle briny flavor that really shine when simply steamed or grilled with butter. The taste and texture comes from its muscle composition and high levels of glutamic and aspartic acids which enhance its savory umami flavor.
Some key flavor notes in lobster:
- Sweet, rich and slightly nutty flavor.
- Texture ranges from tender to very firm depending on cooking method.
- Ocean brininess from residing in saltwater habitats.
- Umami compounds create an intense, mouthwatering savoriness.
- Bright red shell contains astaxanthin which tints the lobster meat.
Lobster has multi-dimensional flavor notes and a delicate brininess that sets it apart from mild white fish like monkfish. While monkfish offers a meaty texture, it lacks the complex flavor profile of true lobster.
Direct Flavor Comparison of Monkfish to Lobster
When tasted side-by-side, the differences between monkfish and lobster become very apparent:
Appearance
- Monkfish: White to light gray flesh when cooked.
- Lobster: Vibrant red flesh when cooked.
Texture
- Monkfish: Dense and meaty like lobster, but slightly firmer and not as tender. Holds shape well.
- Lobster: Extremely tender and delicate texture, especially in the tail meat. Softness varies between cooking methods.
Flavor
- Monkfish: Neutral and mildly sweet, without any fishy or ocean flavors.
- Lobster: Noticeably sweet and briny, with a nuttiness and savoriness from umami compounds.
Price
- Monkfish: Significantly more affordable, often 1/4 the price per pound of lobster.
- Lobster: Premium price point due to delicate texture and prized sweet flavor.
So while monkfish offers a dense, meat-like texture similar to lobster, side-by-side tasting shows that it lacks the complex sweetness and ocean essence that defines real lobster flavor.
Ways to Make Monkfish Taste More Like Lobster
While monkfish can never truly substitute for real lobster, there are ways to enhance its natural sweetness and make it taste more lobster-esque:
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Soak in saltwater – Brining monkfish for 30 minutes before cooking adds mild ocean flavor.
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Season boldly – Rub generously with Old Bay, lemon pepper, garlic powder and paprika.
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Sear hard – Get a nice crust on the fish to bring out sweetness.
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Baste in butter – Spoon hot garlic or lemon butter over the fish as it cooks.
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Char the exterior – Light smokiness from grilling or broiling boosts richness.
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Garnish with lemon – Bright citrus cuts through the dense texture.
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Pair with shellfish sides – Serve with drawn butter, lemon wedges, shellfish stock if possible.
The Verdict on Monkfish as “Poor Man’s Lobster”
In the end, monkfish is delicious in its own right but falls quite short of replicating true lobster’s taste and texture. Its neutral flavor and meaty density work well in recipes that typically call for lobster though, making it a thrifty stand-in. Monkfish excels when seasoned boldly and paired with classic lobster accompaniments.
Keep these monkfish tasting tips in mind to maximize its natural sweetness and achieve the richest flavor:
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Seek out the freshest, sashimi-grade fish possible.
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Cook it just until opaque throughout – do not overcook.
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Pair it with drawn butter, lemon juice or aioli.
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Accent it with Old Bay, paprika, garlic, herbs.
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Add smoker flavor by grilling or broiling it.
While monkfish will never mimic true lobster completely, smart cooking methods can coax out more sweetness. Its affordability and meaty texture still make it an excellent, economical choice for seafood lovers. With the right seasonings and sides, monkfish can provide a similar eating experience to lobster and satisfy that shellfish craving.
So in the end, while monkfish does share some textural similarities with lobster, its mild flavor and lack of brininess definitely don’t make it a mirror image. However, monkfish holds up deliciously on its own when cooked properly and served with classic lobster accompaniments. Its significantly lower cost makes it accessible for everyday seafood meals, even if it can’t fully deliver that precious lobster taste and texture.
Frequently Asked Questions
Is monkfish a sustainable seafood choice?
Monkfish is rated a “Good Alternative” by Seafood Watch due to concerns over fishing methods. But U.S. and Canadian monkfish fisheries are well-managed overall. Purchasing monkfish from sustainable sources is recommended.
What does raw monkfish taste like?
Raw monkfish has an extremely mild flavor with a barely perceptible sweetness. The firm texture is noticeable when eaten raw as sashimi or thinly sliced in carpaccio.
What wine pairs best with monkfish?
Full-bodied white wines like Chardonnay, Viognier or Marsanne make excellent pairings with monkfish. Light reds like Pinot Noir also complement monkfish nicely. Stay away from oaky wines that will overpower the delicate flavor.
What is the difference between anglerfish and monkfish?
Monkfish is the common name used for anglerfish sold in North America and Europe. There are over 200 species of anglerfish worldwide, but monkfish refers specifically to the species landed as food.
Can I use cod or halibut instead of monkfish in recipes?
Cod or halibut fillets can work as substitutes in recipes calling for monkfish. Their texture is slightly softer and flavor more neutral than monkfish. Just take care not to overcook them.
How to cook Monkfish
A restaurant trick that makes this otherwise very simple dish a little more special is to baste the monkfish with butter that has been mixed with garlic and thyme while it cooks. Just think of all the good things that happen as the butter seeps into the fish’s flesh…
This is a simple trick that professional chefs use to keep fish tasty and cook it all the way through. It’s easy even for novice cooks and you’ll feel like a total pro doing it!.
- Set the monkfish fillets aside to cook. Cut them into pieces that are about the same size so they cook at the same time. How many pieces you get will depend on how big the fillets are and how they are cut. Look at the picture above to see how I cut the fillets I had. On both sides, season the monkfish fillets with salt and pepper. It will stick to the meat, so you won’t need to oil it first.
- For a pan sear, heat oil in a big nonstick pan over medium-high heat (or medium heat if your stove is strong). Place the thickest pieces of fish into the pan first. After one minute, add the thinner pieces at the tail end. Cook for a further 2 minutes, then flip all pieces;.
- Melt the butter. Add it to the fish as soon as you flip it over. When it starts melting, add garlic and thyme;.
- Make sure the fish is well coated. When the butter melts and foams, tilt the pan and spoon the butter over the fish. The butter adds flavor to the fish’s skin and makes it taste even better. Bathing the fish in hot butter also helps it cook faster and more evenly. Brush the monkfish with oil for two minutes or until the temperature inside is 55°C/131°F. This makes the fish medium-done, which means there is no rare or raw meat and the fish is at its most juicy. It will smell like nuts, which is brown butter! If you don’t have a meat thermometer, check to see if the meat is done by seeing if it falls apart easily at the thickest point.
- Rest: Put the fish on a rack and let it sit for three minutes.
- Herbs: Stir herbs into the butter left in the pan. Spoon the butter over plated monkfish to serve. See below for plating up suggestion. Almost one tablespoon of Herb Brown Butter is made in this recipe. It doesn’t sound like much, but it’s all you need. According to some sources, brown butter is very rich. It’s not just butter, but it tastes better than regular melted butter.
Plating up monkfish – fine dining style!
Pea puree acts like a second sauce – so good!
Other side suggestions for Monkfish
So many possibilities! – Nagi x