How to Cook Monkfish to Taste Like Lobster?

Latest Posts


Serving the Monkfish on A Plate
Share Post :

I’ve discovered that monkfish, often referred to as the “poor man’s lobster,” is a fantastic seafood alternative that captures the essence of lobster when cooked properly.

Its meaty texture and mild flavor make monkfish a cost-effective and sustainable choice for anyone looking to indulge in the luxurious taste of lobster. It is a phenomenal ingredient.

I would like to provide you with a couple of recipes that will help you with achieving just that.

Selecting and Preparing

Monkfish Selecting and Preparing

Before you can do anything, you need to find a proper fish. Finding the best monkfish you can is a key factor in preparing a tasty dish, especially if you want it to taste like lobster.

Here are some of the criteria you should be aware of:

Criterion Description
Size Larger monkfish are typically better in terms of flesh quality. Sizes range from under a pound to over ten pounds.
Firmness The monkfish should feel firm to the touch. Avoid any fish that feels soft or mushy.
Color Look for a consistent, light pink to off-white color. Avoid fish with any visible blemishes or discoloration.

Steaming Monkfish

Steaming Monkfish

Prepare the Rice

  • Cook the rice in approximately 2 cups of boiling salted water until done, ensuring to use of high-quality Jasmine rice for the best flavor and texture.

Prepare the Vegetables

  • Rinse and trim the zucchini, cut it in half lengthwise, and then slice thinly.
  • Peel and finely chop the onion, garlic, and ginger.

Prepare the Fish

  • Rinse the monkfish and pat it dry.
  • Cut the fish into 8 equal medallions and season with salt and pepper.
  • Drizzle with a little lime juice.
  • Place the fish in a buttered bamboo steamer.
  • Fill a pan with water about two finger widths high, place the steamer basket over the water, and steam the fish for 8-12 minutes.

Make the Curry Sauce

Make the Curry Sauce

  • Heat some oil in a pan and sauté half of the ginger, onion, and garlic.
  • Stir in the curry paste, then pour in the stock and cream.
  • Simmer for about 4 minutes, stirring constantly.
  • Season with salt, pepper, turmeric, and curry powder to taste.
  • Thick the sauce with cornstarch dissolved in a little water.

Final Preparation

  • In another pan, heat a little oil and sauté the remaining ginger, onion, and garlic.
  • Add the zucchini, cooked rice, and saffron. Sauté while stirring.
  • Season with chili sauce, soy sauce, and pepper.
  • Spoon the rice onto plates, arrange the steamed fish on top, and pour the curry sauce around the edges.
  • Garnish with cilantro.

Grilling Monkfish

Grilling Monkfish

Preparation of Monkfish

  • Slice the monkfish fillets thinly lengthways, creating about 8 strips.
  • Using a metal skewer (or a rosemary sprig as a skewer), thread the rosemary through each strip of monkfish until the whole strip is skewered.

Prepare the Salad

  • Slice the tomatoes, leaving smaller ones whole.
  • Arrange the sliced tomatoes on a serving plate.
  • Tear the buffalo mozzarella into chunks and distribute over the tomatoes.
  • Scatter fresh basil leaves over the tomatoes and mozzarella.
  • Dress the salad with extra virgin olive oil (lemon-flavored oil is also a good choice).

Grilling the Monkfish

  • Preheat your grill.
  • Lightly brush the monkfish strips with olive oil and sprinkle with sea salt.
  • Grill the monkfish for about 2-3 minutes on each side, until the fish is lightly seared and the rosemary begins to blacken.


  • Place the grilled monkfish on top of the prepared salad.
  • Finish with an additional sprinkle of sea salt, a squeeze of lemon juice, and a drizzle of olive oil.

Broiling Monkfish

Broiling Monkfish

Prepare the Marinade

  • In a mixing bowl, combine the soy sauce, minced garlic, grated ginger, and white pepper.

Marinate the Fish

  • Place the monkfish fillets in the marinade.
  • Ensure that each fillet is well-coated.
  • Cover and refrigerate for several hours, ideally turning the fish once to ensure even marination.

Broil the Monkfish

Broil the Monkfish

  • Preheat your broiler.
  • Remove the monkfish from the marinade and place it on a broiler pan.
  • Discard the leftover marinade.

Cooking Time

  • Broil the monkfish for about 8-10 minutes.
  • The fish is done when it flakes easily with a fork.


  • Serve the broiled monkfish with a side of brown rice and a green vegetable of your choice, such as steamed broccoli or green beans.

Related Posts

Look at more captivating content in our Related Posts section. Delve deeper into topics of interest and discover additional articles that offer valuable insights and perspectives to enrich your reading experience.