Monkfish Recipe With Brown Butter and Shaved Fennel

Name: Monkfish Recipe With Brown Butter and Shaved Fennel
Prep time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 4 oz (cut into 1 oz slices); Salt and Pepper; 1/2 each lemon juice; 2 cloves garlic; 1 cup butter (browned); 1” thick lemon zest; 3 sprigs thyme; 1 cup shaved fennel; 1/2 each lemon juice; Black pepper; Extra Virgin Olive Oil

Jun 30, 2021

1 min read

In short

Ever heard of monkfish? It's a low-fat, low-calorie source of antioxidants. Try our monkfish recipe now!

Monkfish is a low-fat, low-calorie source of selenium, a valuable mineral and powerful antioxidant that plays a role in many bodily functions.

For this monkfish recipe, we've added a brown butter infused with lemon zest and thyme. This meal is sure to be a fan favorite while you’re dining outside. Vino, anyone?

Monkfish Recipe With Brown Butter and Shaved Fennel

Rated 5 stars by 1 users

Servings

1 serving

Prep Time

2 hours

Cook Time

10

Author:

LĒVO

Ever heard of monkfish? It's a low-fat, low-calorie source of antioxidants. Try our monkfish recipe now!

Image of Monkfish Recipe With Brown Butter and Shaved Fennel

Ingredients

For Recipe

4 oz (cut into 1 oz slices)
Salt and Pepper
1/2 each lemon juice
2 cloves garlic

Brown Butter

1 cup butter (browned)
1” thick lemon zest
3 sprigs thyme
1 cup shaved fennel
1/2 each lemon juice
Black pepper
Extra Virgin Olive Oil

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Directions

LEVO Prep

Infused Brown Butter

To prepare brown butter
Grab a wide pan and place it on the stove over medium-low heat.
Add butter. As it melts, continuously stir the butter around the pan. The butter will go from brown to burnt quickly, so stay close by.
Keep swirling the butter over the heat until it is light brown in color and smells nutty. Take it off the heat and add to LEVO reservoir.
Pack LEVO Pod with 2″ lemon zest and 2 tbs thyme.
Begin infuse cycle at 165 F for 120 minutes.

Instructions

Slice and season monkfish.
Heat up a cast iron pan over medium high heat. In a hot cast iron pan begin to sear on one side till golden brown.
Add some infused brown butter to the pan, flip fish and squeeze lemon over it to stop butter from browning further.
Remove and put on a plate.
Mix shaved fennel with more lemon juice, and olive oil– season with salt and pepper.
Place on top of the monkfish and serve immediately.
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