Monkfish With Caper Butter Recipe (2024)

Very nice. My only (tiny) issue is the suggestion to flour one side only. That is nice in theory but in practice monkfish medallions are somewhat irregular in shape and the unique floured side doesn't necessarily turn golden. Next time I will make slightly bigger pieces, flour all over and toss over high heat, as I usually do. I served them with braised endives.

Very good! I will make a couple of adjustments next time. I'll increase the amount of ground mustard, as we found it unnoticeable. And if I decide to serve it over sautéed spinach again, as I did this time, I will not add garlic to the spinach, as it overwhelmed the delicate sauce.

Very nice. I flowered the entire madalion as previously suggested. Make sure the membrane is removed for the optimum result. This sauce will work for any fish.

The recipe doesn't mention turning the medallions and cooking the other side, so my understanding is that after they have cooked until golden on the floured side, they are just about cooked (they're only 1/2-inch thick) and after you transfer them to hot plates floured side up, you know they finish cooking from "residual heat". I've used this floured-on-one-side-only technique before--it makes for a nice crust on the presentation side and 50% less starchy finished dish..

This is a good recipe for monkfish. I sort-of floured only one side, my pieces were odd sized. Loved the sauce! I served the fish with chopped tomatoes marinated in basil and balsamic, and crusty Italian bread to soak up the extra sauce.

The monkfish you had was most likely frozen and thawed. I've noticed that most fish with white flesh (cod, halibut, etc) come out spongy after freezing and thawing. Oily fish such as salmon and mackerel are just fine.

We love monkfish and have made many recipes with it. This however is the absolute best ever!

Made this recipe last evening and we both enjoyed it thoroughly (I started to type "and everyone thoroughly enjoyed.....", but there's no "everyone" for dinner currently! Based on the notes of others, I floured both sides of the fillets, and I did an initial light coat of two different types of mustard (a sweet hot and a stone ground) on the fish prior to the flour mixture. I would do the same again! Will make this again...

Definitely must use a different plan for cooking the fish than fr the sauce. Despite wiping out the butter pan after removing the sauce, on high heat the butter burned. I was able to keep the monkfish away from the burned area, but in the future, will do this again with two pans.

Monkfish is delicious! At the seafood restaurant in SF I cooked at, we would prepare it similar to this. Flour the medallions (not sure why just one side?), saute and serve...but with Bearnaise sauce draped over the top!! YUM.

My personal monkfish wasn't neatly cut in tenderloins...so I tossed the whole bunch of them in flour, sauteed them briefly and proceeded. Worked just fine.

Monkfish is simply cheap. one would never buy and cook Monkfish unless it was cheaper than another steakier fish. I'd met so few people who like it.

Frying the individual pieces of fish was kind of annoying, and definitely took longer than a minute. But the sauce is delicious and super easy - would use it on any kind of fish.

Love monkfish and this is an easy quick recipe, once you peel or cut back all the external layers. Very tasty.

Much less flour needed, but add more mustard to it. Cut medallions 3/4” and turn very briefly just before taking them out of the pan. Use a bit less butter in the sauce .. 2 tblsp for 1/2 recipe. Very tasty and fast to cook.

I too went with the thicker (1"ish) pieces of fish. Tossed them in the flour/mustard mixture then sautéed over med-high heat turning once (about 3 min. total) I made ½ the recipe but still used 1 tsp of dry (Coleman's English) mustard and it added just a tad of zig w/o overpowering. My only other comment is that the "fresh" supermarket tarragon I used wasn't very fragrant and got "lost in the sauce" (it's out of season here). Next time i'll sub 2 tsp dried if i don't have my homegrown.

Cooking in Suffolk England

Prior to preparing the fish, I sautéed asparagus in the cast iron. Let the spears rest on a platter in a 200 degree oven. Served fish over asparagus and added the sauce. Feeling fancy but cooking solo, I halved this recipe to good effect.

Any tips on removing the gray membrane? This step took me the longest.

Love this classic! Used sole. As others have commented, any white skinned fish would work. I would also think chicken breasts and pork filets. Will become a staple.

Definitely must use a different plan for cooking the fish than fr the sauce. Despite wiping out the butter pan after removing the sauce, on high heat the butter burned. I was able to keep the monkfish away from the burned area, but in the future, will do this again with two pans.

Not a big fan. Maybe it was the frozen monkfish, but the fish was a bit chewy and bland, even with the sauce.

My monkfish was too thick for this recipe; found it didn't cook in the allotted time too "rubbery" to eat. I snuck it into the microwave to cook through without burning it. Next time will either cut it down or do the microwave trick at the end again. I was making a much smaller portion so adjusted the recipe...but I think it needed a bit more of the dry mustard...or I might put a little mustard in with the capers.

This was quite nice. I had thicker monkfish pieces so I floured them on both sides and cooked accordingly. Definitely messier in the pan etc if you flip them (which of course it would be) but overall it worked great. Caper butter sauce was phenomenal, duh. Upped the mustard powder slightly based on comments and was glad I did. This was not as good as the Pierre Franey monkfish/dijon recipe on this site but still, definitely worth making again.