Method
Prep
Cut the monkfish tail into 3–4cm thick rounds. Pat the surface completely dry with kitchen paper — this is what makes or breaks the crust.
Season both sides with salt and black pepper.
Sear
Heat a heavy-bottomed pan over high heat until smoking, then add a thin layer of oil.
Place the fish in the pan and leave it alone for 2–3 minutes until a deep golden crust forms on the underside.
Flip, reduce to medium heat, and add the butter, crushed garlic, and thyme.
Once the butter melts and foams, continuously spoon the hot butter over the fish (basting) for 1–2 minutes.
The fish is done when it feels springy to the touch. Remove from heat and squeeze over lemon juice.
Key Tips
- The fish must be completely dry — any surface moisture means steaming, not searing
- The pan must be genuinely hot before the fish goes in, or it will stick
- Monkfish is firm and forgiving, but don't overcook — just springy in the centre is perfect; fully cooked through turns rubbery
- Basting with butter is the key French technique — it bastes the fish in garlic-infused butter for even cooking and flavour
Monkfish Liver (Bonus)
Monkfish liver (ankimo in Japanese) is a delicacy often called "the foie gras of the sea":
- Rub the liver with salt, leave for 10 minutes, then rinse clean
- Roll into a cylinder, wrap tightly in cling film and tie both ends
- Steam for 15–20 minutes, leave to cool, then slice
- Serve with ponzu sauce, spring onion, and grated daikon