Garlic Butter Monkfish with Smoky Paprika and Manchego Tips, FAQ & printable recipe

Tips for success

To get the best sear on the monkfish, make sure the skillet is thoroughly preheated before adding the fish. The butter should foam but not brown; if it starts to brown, lower the heat slightly.

Basting is key: use a large spoon to continuously scoop the flavored butter over the fish as it cooks. This keeps the fish moist and infuses it with the smoky garlic flavor.

When grating the manchego, use the fine holes of a box grater so it melts quickly and evenly. Avoid pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting.

Let the fish rest for a minute after removing from heat before serving, but not longer, as the residual heat will continue to cook it. Serve immediately to enjoy the melted cheese at its best.

Variations

• Spicy Chorizo Twist: Add diced Spanish chorizo to the skillet before the butter, letting it render its oil. Then proceed with the recipe, using the chorizo oil along with the butter. The smoky, spicy chorizo complements the monkfish and adds a savory depth.
• Herb Butter Variation: Replace the smoked paprika with a mix of fresh thyme, rosemary, and a pinch of cayenne. Use the same method, but infuse the butter with the herbs. The result is a more herbaceous, less smoky flavor that still pairs beautifully with manchego.
• Tomato and Olive Addition: Add a handful of cherry tomatoes and a few pitted green olives to the skillet along with the red pepper. They will soften and release their juices, creating a more complex sauce. The briny olives and sweet tomatoes balance the rich butter.
• Nutty Brown Butter Version: Cook the butter until it turns golden brown and smells nutty before adding the garlic and paprika. This adds a deeper, caramelized flavor to the dish. Be careful not to burn the butter; keep the heat medium and stir constantly.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. The butter will solidify, but it will melt again when reheated.

Freezer

Not recommended; frozen monkfish may become watery and lose its texture.

Reheat

Reheat gently in a skillet over low heat, adding a splash of water or lemon juice to loosen the sauce. Avoid microwaving, which can toughen the fish.

Leftover monkfish can be stored in an airtight container in the refrigerator for up to 2 days. The butter sauce will solidify; reheat gently in a skillet over low heat, adding a splash of water or lemon juice to loosen it. The fish may dry out slightly upon reheating, so be careful not to overcook.

The red pepper, parsley, and garlic can be prepped a day ahead and stored in the refrigerator. The manchego can be grated and kept in an airtight container for up to 3 days.

The monkfish should be seasoned just before cooking to prevent it from becoming watery. The dish itself is best cooked fresh, but the components can be prepared in advance.

Serving ideas

Serve the monkfish hot from the skillet, with the smoky paprika butter spooned over each fillet. The lemon slices add a bright, citrusy note that cuts through the richness of the butter and cheese.

A side of crusty bread is ideal for soaking up the delicious pan sauce. A simple green salad with a light vinaigrette balances the dish.

For a more substantial meal, serve the monkfish over creamy polenta, mashed potatoes, or steamed rice. The butter sauce acts as a sauce for the side dish as well. Garnish with extra chopped parsley or a pinch of smoked paprika for color. This dish pairs well with a crisp white wine like Albariño or a dry Riesling.

Frequently asked questions

Recipe card

Garlic Butter Monkfish with Smoky Paprika and Manchego

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 1 1/2 lb monkfish tail fillets
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/2 cup aged manchego cheese, finely grated
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 lemon, sliced
• kosher salt, to taste
• black pepper, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: fish, milk

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

6 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.