This Poached Garlic Butter Monkfish with Caperberries & Wilted Spinach would be a great dish to impress you dinner guests or perfect for a romantic dinner for two.
Monkfish has been described as “the poor man’s lobster”. Well, they can call it what they want to, but I just think it’s decadent. We were stationed in Germany when I tried it the first time…I don’t think I ever ate another wurst after that. I was hooked. So, when I saw this Monkfish at the store, it went right in my cart!
Poached Garlic Butter Monkfish with Caperberries & Wilted Spinach
- 1 – 1.5 pound monkfish loin/fillet
- 4 tablespoons ghee or organic butter
- 3-5 cloves of garlic, minced
- 1/4 cup veggie broth (or dry white wine)
- juice of one lemon
- 1 bouquet garni (preferred herbs tied together with a string)
- 4 pieces of bacon, small diced
- 4-5 large handfuls of spinach
- sea salt and pepper, to taste
- 8-10 caperberries (or a few tablespoons of capers)
- Rinse monkfish off with water and remove the blue vein running down the center. You can also ask your fish monger to do this step. Cut the fillet in 2-inch sections. Season with salt and refrigerate covered for one hour.
- In a large skillet on medium heat, whisk the ghee, garlic, broth, and lemon juice. Add the bouquet garni. Once the ghee is melted, add the monkfish to the skillet. Cook for approximately 5 minutes per side until the internal temperature reaches 145 degrees F.
- While the fish is poaching, cook chopped bacon in a separate skillet until crispy. Transfer bacon to a paper-towel lined plate. Remove some of the bacon grease from the skillet, leaving enough to lightly coat the pan. Add spinach. Season with salt and pepper. Cook spinach for about a minute until it is wilted.
- Plate spinach and fish. Garnish with bacon and caperberries. Serve with additional lemon slices if desired.