Monkfish - Broiled or Steamed

Monkfish has firm white flesh and is as succulent as lobster.
Servings 5
Prep Time


  • 1 1/2 lbs monkfish fillets
  • 1/4 cup Vegetable Oil
  • 1 tbsp Lemon Juice
  • 2 cloves garlic minced
  • 3/4 tsp Salt
  • 1/2 tsp dried thyme cumbled
  • 1/2 tsp dried basil cumbled
  • 1/4 tsp dried rosemary cumbled



  1. Remove membrane from fish; rinse fish and pat dry with paper towels. Combine remaining ingredients in glass baking dish; arrange fish in marinade. Marinate, covered, in refrigerator 1-2 hours, turning once. Remove fish; reserve marinade. Broil fish on greased broiler pan 4 inches from source of heat 7-9 minutes. Turn; baste with marinade. Broil until opaque in center (7-9 minutes).

Steamed Monkfish:

  1. Remove membrane; rinse fish and pat dry with paper towels. Cut fish into 2 inch pieces. Arrange on rack in large pan over simmering water; sprinkle with salt. Steam, covered, until opaque (about 12 minutes). Serve with melted butter.