Monkfish in Lemon Butter Wine Sauce
Elevate your seafood dinner with this exquisite Monkfish in Lemon Butter Wine Sauce, a restaurant-quality dish that's surprisingly simple to prepare at home. Featuring tender, flaky monkfish fillets lightly dusted with flour and seared to golden perfection, this recipe is immersed in a luscious sauce made with dry white wine, zesty lemon juice, and rich, creamy butter. Infused with fragrant garlic and finished with a sprinkle of fresh parsley, every bite is a harmony of bright, citrusy notes and savory depth. Ready in just 35 minutes, this impressive yet approachable dish is perfect for date night or entertaining guests. Pair it with steamed vegetables, fluffy rice, or buttery mashed potatoes to complete the meal. Keywords: monkfish recipe, lemon butter sauce, seafood dinner, easy gourmet meals, white wine sauce.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 ounces each) Monkfish fillets
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 cloves, minced Garlic
- 0.5 cup Dry white wine
- 3 tablespoons Lemon juice
- 1 lemon Zest of lemon
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 0.25 cup (for light dusting) Flour
Instructions
Pat the monkfish fillets dry with paper towels and season both sides with salt and black pepper.
Lightly dust the monkfish fillets with flour, shaking off any excess. This creates a subtle crust when seared.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the monkfish fillets to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the fillets from the skillet and set aside.
Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant.
Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan to release flavorful bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly.
Return the monkfish fillets to the skillet, spooning the sauce over them. Cover and cook for an additional 5-6 minutes, or until the fillets are cooked through and flake easily with a fork.
Garnish the dish with freshly chopped parsley and serve immediately with your choice of side, such as steamed vegetables, rice, or buttery mashed potatoes.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
