Monkfish is often referred to as the “poor man’s lobster” due to its firm, meaty texture and mild, sweet flavor that resembles lobster when cooked right. While monkfish doesn’t naturally taste exactly like lobster, there are some easy cooking techniques you can use to make it taste deliciously similar to the prized crustacean.
As a seafood lover and home cook, I’m always looking for ways to recreate restaurant-quality seafood dishes on a budget. Lobster tails are pricey, so I started experimenting with monkfish as a more affordable alternative. After some trial and error in the kitchen, I’ve discovered some fantastic tips and tricks for coaxing the rich, succulent flavors of lobster out of humble monkfish fillets.
In this article, I’ll share my proven methods for preparing monkfish so it tastes remarkably like lobster, but at a fraction of the cost. With the right prep, seasoning, and cooking techniques, you can enjoy this lobster imposter in pasta, tacos, and more! Let’s get started on transforming monkfish into a stellar stand-in for lobster.
Brining is Key for Texture and Flavor Enhancement
The first critical step is soaking the monkfish in a saltwater brine before cooking. This technique infuses moisture into the flesh while also seasoning it mimicking the salty sea taste of lobster.
To make the brine, simply mix together:
- 1 quart water
- 1⁄4 cup salt
- Bay leaves, lemon slices, and other aromatics of your choice
Submerge the monkfish fillets in the brine for 30 minutes. Don’t soak for much longer than that or the texture may become overly firm. Rinse the fish and pat it completely dry before moving on to seasoning.
Lobster-Style Seasonings to Coat the Monkfish
Now it’s time to coat the brined monkfish with spices and herbs typically used to season lobster. Here are some great seasoning combos to try:
- Old Bay – The classic! This blend was made for seafood.
- Lemon pepper – Bright citrus notes pair perfectly with fish.
- Cajun seasoning – The bold kick gives an authentic New Orleans flair.
- Melted butter – Baste the fish while cooking for rich, lobster-like flavor.
- Fresh lemon juice and zest – Brightens and enhances the natural taste.
Get creative and come up with your own signature monkfish seasoning blend too. The briny monkfish can handle assertive spices and herb combinations very well.
Cooking Methods to Mimic Lobster
To take the monkfish flavor to the next level, employ cooking techniques that evoke the essence of fresh lobster
Grilling
The high dry heat of the grill sears the outside of the monkfish while keeping the inside moist and tender. Adding wood smoking chips can imbue a subtle smoky aroma reminiscent of grilled lobster. Grill the fish over direct high heat just until opaque throughout.
Broiling
Similar to grilling, broiling cooks the fish quickly under intense direct heat from above. Keep a close eye on the monkfish to avoid overcooking.
Pan Searing
This quick stovetop cooking method works well for thinner monkfish fillets. Use a hot skillet with just a bit of oil or butter. Sear the fish on both sides just until the center flakes apart easily with a fork.
Roasting
For thicker cuts of monkfish, roast in the oven at 400°F for 12-15 minutes. Basting the fish with garlic-lemon butter while cooking infuses incredible flavor.
Pair with Classic Lobster Accompaniments
You’ve put in the work to make monkfish taste extraordinarily similar to lobster, so finish it off with traditional lobster meal accompaniments:
- Lemon garlic aioli – A quick blender sauce for dipping.
- Drawn butter – Always a must with lobster.
- Grilled corn on the cob – For summer cookout vibes.
- Steamed new potatoes – Serve New England-style.
- Asparagus – An elegant, green vegetable pairing.
What Does Monkfish Taste Like?
Monkfish has a mild, slightly sweet flavor often compared to lobster. Its firm texture allows it to absorb marinades and spices beautifully. When poached or sautéed, monkfish tastes remarkably similar to lobster, making it an affordable substitute for dishes like lobster rolls or bisques.
Yes, monkfish is low in calories and fat while being high in protein, vitamins, and minerals.
Marinate and grill on medium-high heat for about 5 minutes per side. Its firm texture makes it ideal for grilling.
Yes, monkfish freezes well. Store it in an airtight container or vacuum-sealed bag for up to 3 months.
Monkfish has a large mouth and arm-like fins, making it look intimidating, but its flavor is far from frightening!
Monkfish contains moderate mercury levels, so it should be consumed in moderation during pregnancy.
Nutritional Benefits of Monkfish
Monkfish isn’t just tasty; it’s also a nutritional powerhouse.
- High in Protein: 16 grams of protein per 4-ounce serving.
- Low in Calories: Only 86 calories per 4-ounce serving.
- Rich in Vitamins and Minerals: A great source of Vitamin B12, phosphorus, selenium, and potassium.
- Low in Fat: Contains only 1 gram of fat per serving, making it an excellent choice for healthy diets.
- Moderate Mercury Levels: Safe for consumption in moderation, especially when compared to other large fish like swordfish or mackerel.
The Poor Man’s Lobster MONKFISH Simple and Quick Recipe. Cooking on a Budget
FAQ
Does monk fish taste like lobster?
Monkfish has a mild, sweet flavor that is often compared to that of lobster or scallops. Its flesh is firm and slightly dense, with a texture similar to that of a well-cooked chicken breast or a firm white fish.
Should you wash monkfish before cooking?
Remove any pink or grey-colored film on fillets or whole fish then rinse in cold water before cooking. Monkfish tend to be lean and will shrink once cooked. Salt or brine your fish for about an hour to keep the fish moist.
Does monkfish taste like lobster?
If you’ve never tried monkfish, this is the recipe to start with! This poor man’s lobster will become your new favorite fish to enjoy! Once you taste monkfish, you’ll want to eat it all the time! It truly does have a similar taste to lobster (hence the nickname ‘poor man’s lobster’). This recipe is easy to make, tastes amazing, and is cheap!
Is monkfish a good substitute for lobster?
Monkfish is a large fish that has firm white flesh, making it an excellent substitute for lobster. Monkfish pairs well with garlic-butter and white wine sauce to mask any potential fishy or gelatinous taste. Monkfish can also be prepared like lobster meat, baking the fillets in their shells before cracking them open to eat. How to cook monkfish?
What does a monkfish tail taste like?
The tail is popular for its tenderness and mild flavor and is most readily available. When filleted, the flesh is bright white and the texture and mouthfeel are pretty similar to that of a cooked lobster. This is why there are lots of monkfish recipes that taste like lobster.
What can I make with monkfish?
You can try making monkfish scampi, monkfish tail stuffed with crabmeat, or even monkfish “lobster” rolls for a unique twist on classic lobster recipes. 8. Can I use monkfish in cold lobster salad? Sure! Monkfish can be a great addition to a cold lobster salad.
Is monkfish easy to cook?
Monkfish is pretty easy to cook, especially when filleted. It takes just a couple of minutes to bake, grill, or cook on the stovetop and it compliments most sauces and marinades. Monkfish AKA poor man’s lobster is a healthy and delicious meal that won’t burn a hole in your wallet.
Is monkfish a poor man’s lobster?
With sweet and meaty lobster-like flesh, Monkfish is affectionately known as “poor man’s lobster”. But there’s certainly nothing “poor” about this dish! If you’re new to cooking Monkfish, this is a good recipe to try because it’s easy and showcases just how good monkfish is.