Delicate yet decadent, monchong provides a firm, flaky texture with a moderately sweet, rich flavor similar to black cod. This simple preparation lets the fish shine. Recipe courtesy Chef Jenn Felmley. Serves 4
- 4 (6 oz) monchong fillets
- 3 tbsp grapeseed or other high heat oil
- Kosher salt and freshly ground black pepper
- 1/2 tsp ground coriander
- 1/2 tsp granulated garlic
- 4 tbsp unsalted butter
How to Prepare:
- Brush fish fillets with oil. Season both sides with salt, pepper, coriander and granulated garlic.
- Heat a non-stick pan over medium-low heat. If skin on, add fillets to pan flesh side down first.
- Cook for about 4 minutes* then increase heat to high. Continue to cook about 2 more minutes until a golden-brown crust forms and fish has cooked half way up (cooked portion of fish will appear opaque).
- Flip fillets over and reduce heat to medium (or medium-low depending on your stove, as you don’t want butter to burn).
- Add butter pan to pan, continuously spooning melted butter over the fish for about 5-7 minutes until fish is just cooked through or becomes completely opaque.
- Remove from pan and serve, placing the skin side down on plate if working with skin on fillets.
*Cook time is for 1 -1-½ inch thick fillets. If your fillets are thicker, follow instructions for searing the fish (steps 1-4), then add butter on top of the fish and place into a 375° oven for 7 to 10 minutes or until just cooked through.