Sous Vide Monkfish Medallions
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 2
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.