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Monchong with Black Garlic Citrus Butter Sauce

This decadent yet simple dish will wow your taste buds. Recipe and image courtesy of Jeff Bonilla, an award-winning chef, culinary consultant and food artist based in Southern California who is currently the Corporate Executive Chef & National Sales Executive at Spiceology. Recipe makes 2 servings.


  • 2 (4-6 oz) monchong fillets, skin off
  • 1⁄4 tsp paprika
  • 1 orange channeled and juiced
  • Sea salt, to taste
  • Spiceology lemon pepper, to taste (or other lemon pepper seasoning) 
  • 4 tbsp butter
  • 2 large cloves black garlic, chopped (or regular garlic)
  • 1 tbsp fine herbs, chopped
  • 1 1⁄2 tbsp extra-virgin olive oil

How to Prepare:

  1. Preheat oven to 425 degrees Fahrenheit
  2. Pat fish dry using a paper towel. (If the surface fish is wet, it’ll steam—rather than sear—in the pan.)
  3. In a small bowl, stir together paprika, lemon pepper and sea salt, then sprinkle onto the fish.
  4. Heat a nonstick oven safe pan for about 2 minutes. When pan is hot, add olive oil and heat for about a minute more.
  5. Place fillets in the pan and pan fry about 2 minutes per side, until golden brown.
  6. Once fish is flipped, add and melt the butter with the garlic, fine herbs and orange zest and baste fish using large spoon.
  7. Place pan with fish straight into the oven and finish for 5-6 minutes.
  8. To serve, place fish on plate and spoon butter citrus sauce over fish. Should be crispy outside with a beautiful flaky inside.



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