Monkfish in New Jersey is caught about 50 miles out from Barnegat Inlet in gill nets or scraped off the bottom by scallop boats. In his signature technique, Thomas Keller treats monkfish like a fine roast rather than delicate seafood. By baste-cooking the thick tail fillets continuously in foaming brown butter infused with rosemary and smashed garlic, the fish develops a crisp crust while staying exceptionally tender inside. Prep Time: 20 mins | Cook Time: 20 mins - Yield: 2 servings.
Two 8-oz monkfish tail fillets, membrane completely removed
1 tbsp canola oil (high smoke point)
2 tbsp unsalted butter, cubed
2 garlic cloves, smashed with skin left on
3 medium fresh rosemary sprigs
Kosher salt and Maldon flaky sea salt
1 zucchini the length of one filet, cut longways & microvaved for 5 minutes basted in stock
2 red potatoes cut into 1 inch by half inch cubes & micerowaved to 10 minutes
Ensure all grey skin/membrane is trimmed from monkfish. Bring to room temperature 20 minutes before cooking. Pat thoroughly dry and season generously with Kosher salt. Dry again with paper towels before cooking.
Initial High-Heat Sear: Heat canola oil in a large stainless steel or cast-iron skillet over medium-high heat until it just begins to smoke. Lay fillets rounded/presentation-side down into the hot oil. Sear without moving for 3 minutes until pale golden.
Add 1 tbsp of butter to the pan. Once melted and slightly browned, tilt the pan toward you and use a spoon to continuously scoop foaming brown butter over the top of the fish for 1–2 minutes.
Flip fillets over. Add remaining tbsp butter along with smashed garlic and rosemary sprigs directly into the liquid fat.
Continue basting aggressively for 4–5 minutes. The hot fat cooks the top while the rosemary and garlic release essential oils into the butter.
Transfer fillets to a warm rack to rest for 4 minutes to the juices redistribute. Brown cooked potatoes in remaining butter and season with salt.
Carve monkfish tails into thick medallions, lay over the two halves of the zucchini and served with the crispy potatoes.
TMorahan 21AUG2026 Ortley Beach, NJ