Monkfish, Infused Brown Butter and Shaved Fennel
Monkfish is a low-fat, low-calorie source of selenium, a valuable mineral and powerful antioxidant that plays a role in many bodily functions.
For this recipe, we’ve collaborated with Gabe Kennedy: chef extraordinaire, winner of ABC’s “The Taste”, and co-founder of NY-based Plant People. Gabe cooks succulent monkfish in an #LEVOmade infusion–a brown butter infused with lemon zest and thyme.
This meal is sure to be a fan favorite while you’re dining outside. Vino, anyone?
4 oz (cut into 1 oz slices)
1/2 each lemon juice
2 cloves garlic
1 cup butter (browned)
1” thick lemon zest
3 sprigs thyme
1 cup shaved fennel
1/2 each Lemon juice
Extra virgin olive oil
Infused Brown Butter
To prepare brown butter:
- Grab a wide pan and place it on the stove over medium-low heat.
- Add butter. As it melts, continuously stir the butter around the pan. The butter will go from brown to burnt quickly, so stay close by.
- Keep swirling the butter over the heat until it is light brown in color and smells nutty. Take it off the heat and add to LEVO reservoir.
Pack LEVO Pod with 2″ lemon zest and 2 tbs thyme.
Begin infuse cycle at 165 F for 120 minutes.
Slice and season monkfish.
Heat up a cast iron pan over medium high heat. In a hot cast iron pan begin to sear on one side till golden brown.
Add some infused brown butter to the pan, flip fish and squeeze lemon over it to stop butter from browning further.
Remove and put on a plate.
Mix shaved fennel with more lemon juice, and olive oil– season with salt and pepper.
Place on top of the fish and serve immediately.
Make sure to check out our friends Plant People on their site or via Instagram @plantpeople.
And as always, share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.