Butter poached monkfish became a favorite of mine during a trip to Disney a few years back. This is a simple cooking method for fish that will become a favorite of yours soon. Sure, a lot of people butter poach lobster, but you can butter poach any type of fish.
I bet I know what you are thinking, how can you butter poach fish? Butter poaching is a very easy method of cooking fish. This may seem like a difficult way to cook, but I promise, this is simple cooking which will give you maximum flavor. I like to season my butter with a touch of lemon juice, and a small shallot diced up. The fish cooks in the seasoned liquid and it tastes heavenly.
Butter poached lobster is a classic dish you will find in many expensive restaurants. Monkfish is also known as poor man’s lobster. It is a tender white fish that has tastes a bit like lobster. I have gotten monkfish at the Asian market, but I have also poached cod and halibut with great results. This has become one of my favorite ways to prepare fish.
The fish cooks very gently, and it becomes flavorful and buttery. I think it is almost a fool proof way to make fish by cooking it like this. The fish cooks gently and it is hard to overcook. For this recipe I like to use unsalted butter. I want to be able to control the level of salt when the fish is cooked. I like to finish this recipe with a touch of Fleur de Sel or a touch of sea salt. I think both of these two types of salt add something extra special to the fish.
When I butter poach fish I like to serve it up with a light side dish like roasted asparagus, or perhaps a salad. I think if you try butter poaching fish just once, you will be cooking it like this more often.
Butter Poached Fish
Butter poached fish is delightful.
Ingredients
- 12 ounces fish
- 6 ounces unsalted butter (divided use)
- 1 tablespoon lemon juice
- 2 teaspoons finely diced shallots
- finely chopped fresh herbs such as chives - optional
Instructions
- Heat two tablespoons of the butter in a medium sized sauce pan over medium heat. Add chopped shallots and cook until they are translucent. Make sure that the butter does not brown. Add lemon juice and remaining butter. When the butter has melted, add the fish. Gently place the fish into the pan. The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. Turn the heat down and allow to cook on low for an additional minute.
Mal says
I was going to poach a piece of monkfish, fish is 1 1/2 inches thick. Poaching liquid ( butter )
barely comes quarter the way up the fish. Can I add water to required depth?
Stephanie says
You could, but I would also add some more butter, or consider using a smaller pot. You can reuse the cooking liquid if you refrigerate it.
chris says
Hi there, just a comment on your method, when melting the butter you should actually avoid bringing it to a boil as that will break the butter’s emulsification and it will separate into oil and fat, what you end up with is not butter poached but rather oil fried. To butter poach you need to start by adding a tablespoon of water to the pan bringing it to a simmer then melting the butter in the pan while keeping the temp below 190 degrees, if it boils you’ve messed up. The reason butter poaching is such a good method is because of the low heat, a boil is not low heat.
Stephanie says
Thank you for your valuable comment.
Lonna says
Tried this recipe today. Was easy to follow. Results were delicious. Tasted a little like lobster. Will definitely file this recipe away to make again.
Thank you.
Stephanie says
I am glad you enjoyed the fish! It is a great way to make fish.
Gary says
I had no trouble following your recipe. Some people have a mission in life to find fault with everything and make us all respond. Ben’s a common troll.
Travis says
Absolutely delicious! Thank you for the recipe. Very easy too.
Lauren says
Can’t believe how rude and insensitive ppl can be! Thank you for the recipe. I’m gonna try it Tuesday. Can’t wait.
Thanks
Stephanie says
I hope you enjoy the fish 😉 I went to Disney a few years later, they are still butter poaching a lot of stuff.
Benjamin says
Ben? Why are you such an asshole? She worked hard to make us this recipe with photos. Is that you justify your meaningless little life? By tearing others down? You could have asked for clarification on amounts.
Ben says
Oh yeah we did!
Stephanie says
Ben, I said 6 ounces of butter in the ingredients. I asked for the person to saute the shallots in 2 tablespoons of butter, and then add the remaining butter. I will tighten up my horribly written recipe. Let me know if you need anything else.
Greg says
I’ve followed you and your recipes for quite awhile. This recipe is as easy to follow as all of your others! Thank you for posting these recipes!
seem says
looks so juicy and delicious
A.F. says
Do we add any salt during the poaching process itself, or is all the salt applied after cooking?
Stephanie says
If you are using salted butter, no. If you are using unsalted butter you may want to add a little. I love a touch of crunchy salt like fluer de sal sprinkled on top when it is done.
joe G says
As far as I can tell, you never put any liquid in the pan to poach the fish, other than lemon.
Stephanie Manley @CopyKat.com says
The butter is the liquid when it melt that the fish will cook in.
kalynskitchen says
Just letting you know that I featured this in my May round-up of Deliciously Healthy Low-Carb Recipes, which was posted this morning. Love the recipe; I hope a lot of my readers will click over here and try it!
Stephanie Manley says
What is your favorite way to prepare fish?
Tina Scarbrough-Payne says
Grilled on a cedar plank. Salmon is mostly prepared this way.
bastisraul says
We have settled on grilling the salmon, indirect, for 9 min per side, covered with the vents wide open. We always seem to come back to one of a handful of Asian sauces we really like. Marinate 45 min in the sauce and slap it on the grill. The Weber Grill has made many folks, like me, look like trained chef’s. We have used the cedar planks before and they are wonderful but now they cost about as much as the Salmon!