As I continue on my Whole30 Adventure, I have been asked to share some of my recipes. We've been eating a lot of seafood this week. I cook a lot of seafood anyway, but, for some reason, I've been longing for seafood with my veg-heavy plates.
Earlier this week, I picked up some monkfish filets from my fishmonger. And instead of cooking the monkfish en papillote, I decided to try poaching them. I served the monkfish with Simple Sweet Potatoes and a Tangy Slaw.
I love that this poached monkfish is delicious and on the table in less than 30 minutes. Winner!
Ingredients fillets serves 4
- 4 monkfish filets
- 2 T + 1 t freshly squeezed lemon juice
- 4 T ghee, or clarified butter
- zest from 1 organic lemon
- 2 T fresh herbs (I used a combination of parsley and cilantro)
- freshly ground salt
- freshly ground pepper
Place water, approximately 3/4" deep, in a large, flat-bottom pan. Pour in 2 T freshly squeezed lemon juice and bring to a boil. Add the monkfish filets and poach for 7 to 8 minutes - until the fish is opaque white and no longer translucent. Remove from the poaching liquid and set aside.
Melt the ghee or clarified butter in a large skillet over medium heat. Add in 1 t lemon juice and lemon zest. To serve, roll the poached monkfish in melted ghee and place on an individual serving plate. Sprinkle with fresh herbs, salt, and pepper. Serve immediately.