Pan-Seared Anglerfish Fillets in Herb Butter

Featuring mild, tender anglerfish (monkfish) pan-seared to golden perfection in rich butter, this dish captures delicate seafood flavors balanced with fresh chives and marjoram. It is a simple, elegant course that pairs wonderfully with steamed vegetables or roasted potatoes.

Ingredients

• 1 whole anglerfish (monkfish)
• 3 tbsp butter
• 2 tbsp chopped chives or green onions
• 1 tbsp fresh marjoram
• Salt to taste
• Black pepper to taste

Directions

1. Clean and Gut Fish: Turn the anglerfish on its back and make a careful incision from the vent toward the head. Carefully extract the internal organs without puncturing them.
2. Skin and Behead: Score around the mouth, firmly pull back the skin toward the tail, and trim away the lower fins and thin belly flaps. Separate the head from the main body.
3. Portion Fillets: Slice the fillets away from the central backbone and remove the tail, yielding two long strips of meat. Cut each fillet in half to form four portions.
4. Sear Fillets: Melt butter in a skillet over medium heat. Place the fillets in the pan and sear, turning as needed, until all sides form a light golden-brown crust.
5. Season and Simmer: Sprinkle with chopped chives, fresh marjoram, salt, and pepper. Cover with a lid, lower the heat, and cook gently for 5 to 10 minutes until cooked through.
6. Serve: Serve hot alongside steamed vegetables or boiled potatoes to catch the flavorful herb butter.