Sous Vide Monkfish Medallions
Monkfish has a mild, sweet flavor that resembles that of lobster — which is why it’s often called “the poor man’s lobster.” The only edible parts of the monkfish, apparently, are its tail and its liver. These sous vide monkfish medallions are cut from the tail meat and this quick, simple preparation lets the wonderful flavor of the fish shine.
Emily Farris and Jeff Akin
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Prep Time: 00:15
Recipe Time: 00:30
130F / 54.4C
- 1 (12-ounce) monkfish steak
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
- Season the fish with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
- When the timer goes off, remove the bag from the water bath. Remove the fish from the bag, pat dry, and slice into 1/2-inch-thick medallions. Discard any cooking liquid.
- Melt the butter in a large non-stick skillet over medium high heat. When the butter stops foaming and just begins to brown, add the monkfish. Cook, turning once, until golden brown, about 5 minutes.
- Remove from the heat and season to taste with salt and pepper. Transfer to a serving platter and top with parsley. Serve.