Seared Monkfish

Intro

If this is a new fish for you, skin it ahead of time, since this can feel tricky. Monkfish can also be a wetter fish than most, so consider seasoning it ahead of time and allowing the water to drain from it. It really does taste like crab.

Directions

1. Heat a stainless steel pan on medium heat, then add olive oil. In the meantime, skin and pat dry the monkfish.
2. Season it, and proceed to cook it on both sides, flipping only once. Fish should flake when ready.