Garlic Butter Monkfish with Smoky Paprika and Manchego Step-by-step instructions

Before you start

Before starting, take the monkfish out of the refrigerator and pat it dry with paper towels. Let it sit at room temperature for about 15 minutes to take off the chill. Prepare the red bell pepper, parsley, garlic, and lemon.

Grate the manchego and set it aside. Have all ingredients within reach because the cooking goes quickly. Preheat the cast iron skillet over medium-high heat for a few minutes until it is hot but not smoking. This ensures a good sear on the fish.

Instructions

Prep and Butter

1. 1Prep the Monkfish and Aromatics
   Pat the monkfish tail fillets dry with paper towels. Trim away any dark membrane or connective tissue, then score the top of each fillet in a crosshatch pattern about 1/2 inch deep. Season both sides with kosher salt and black pepper. Dice the red bell pepper into small pieces and chop the parsley. Grate the manchego on the small holes of a box grater into a bowl.
   Look for The monkfish is dry, seasoned, and scored; the pepper, parsley, and cheese are ready.
   Tip Scoring helps the butter penetrate and creates more surface for browning.
2. 2Make the Smoky Paprika Garlic Butter
   Place a large cast iron skillet over medium-high heat. Add the butter and let it melt until it foams. Stir in the minced garlic and smoked paprika, letting them sizzle in the butter for about 30 seconds until fragrant. Do not let the garlic brown too much.
   Look for The butter is foaming and the garlic-paprika mixture smells aromatic.
   Tip Keep the heat medium-high so the butter foams but does not burn.

The monkfish is trimmed, scored, and seasoned. The red pepper, parsley, and manchego are ready. The butter melts in the skillet and begins to foam, with garlic and smoked paprika sizzling gently. The kitchen smells warm and smoky. The butter should be golden and aromatic, not browned or burnt. Everything is in place for a quick sear.

Sear and Baste

3. 3Sear the Monkfish
   Carefully place the seasoned monkfish fillets in the hot skillet, presentation side down. Sear for 2 to 3 minutes without moving until a golden crust forms. Flip the fillets and continue cooking, basting frequently with the smoky paprika butter using a large spoon.
   Look for The fish has a golden crust on the first side and releases easily from the pan.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not overcrowd; sear in batches if needed.
4. 4Add Peppers and Lemon
   Add the diced red bell pepper and the lemon slices to the skillet around the fish. Continue basting the fish with the butter, spooning it over the top. Cook until the peppers soften slightly and the lemon slices release their juice.
   Look for The peppers brighten and the lemon slices sizzle in the butter.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip The lemon slices add brightness and keep the fish moist.
5. 5Finish Cooking the Fish
   Continue cooking and basting until the monkfish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Remove the skillet from the heat.
   Look for The fish is opaque, flakes easily, and registers 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Use an instant-read thermometer for accuracy.

The monkfish is seared until a golden crust forms on the first side, then flipped and basted continuously with the smoky butter. The red pepper and lemon slices are in the pan, softening and releasing their flavors.

The fish is turning opaque and flaking. The butter is bubbling and coating the fish. The internal temperature is approaching 145°F (63°C).

Finish and Serve

6. 6Top with Manchego and Parsley
   Sprinkle the finely grated manchego evenly over the hot monkfish fillets. Let it melt from the residual heat for about 1 minute. Garnish with the chopped fresh parsley.
   Look for The cheese melts into a golden, savory crust on the fish.
   Tip The heat of the fish is enough to melt the cheese without returning to the stove.
7. 7Serve Hot from the Skillet
   Spoon the smoky paprika butter from the skillet over the fish. Serve immediately, with the lemon slices and roasted red peppers alongside. The melted manchego forms a rich crust, and the lemon adds a bright finish.
   Look for The butter is spooned over, the cheese is melted, and the dish is ready to serve.
   Tip Serve directly from the skillet for the best presentation.

The monkfish is fully cooked, opaque, and flaky. The manchego has melted over the top, creating a golden, savory crust. Fresh parsley adds a bright green contrast. The butter is spooned over the fish, and the lemon slices are soft and caramelized. The dish is ready to serve hot from the skillet, with the cheese still molten and the butter glossy.

Common mistakes

A common mistake is overcrowding the skillet, which lowers the temperature and steams the fish instead of searing it. Sear the fillets in batches if necessary. Another issue is burning the garlic and paprika; keep the heat at medium-high and stir constantly, cooking only until fragrant, about 30 seconds.

Overcooking the monkfish is easy because it is lean; cook just until opaque and flaky, and remove from heat immediately. Finally, do not skip scoring the fish, as it helps the butter penetrate and creates a better crust.

How to tell it’s done

The monkfish is done when it turns opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part of the fillet.

The exterior should have a golden-brown crust, and the flesh should be moist and tender, not dry or stringy. Because monkfish is lean, it can overcook quickly, so check early. The manchego should be melted and lightly browned, and the butter should be bubbling and aromatic.

• Fish: 145°F (63°C) in the thickest part