Creamy Lemon-Dill Monkfish Pasta
Creamy Lemon-Dill Monkfish Pasta
Rated 5.0 stars by 1 users
Cuisine
Italian/Nordic
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
This dish is a testament to delicious culinary fusion, blending the comforting foundations of Italian pasta technique with the bright, clean flavors of Nordic seafood preparation to create an elegant and balanced meal.
At its heart is Monkfish, often prized as "the poor man's lobster" for its firm, meaty texture, which is gently baked or grilled to maintain its delicate, slightly sweet flavor. This perfectly cooked fish is then combined with long strands of pasta coated in a luxurious, scratch-made sauce.
The sauce is a study in contrasts: a rich, velvety base of butter, cream, shallots, and white wine is instantly brightened and balanced by a generous amount of fresh lemon juice and the signature, clean, grassy aroma of fresh dill. The result is a sophisticated seafood pasta that is both rich and refreshing—an elevated dish that is easy to master.
Ingredients
MONKFISH
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2 monkfish fillets (about 1" thick) (4-6 ounces each)
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1 Tbsp olive oil
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t tsp lemon juice
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Salt and black pepper to taste
PASTA
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6-8oz Fettuccine, Linguine, or Penne
SAUCE
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2 Tbsp Butter
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1 Tbsp olive oil
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1 small shallot, finely minced
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2 cloves garlic, minced
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¼ cup dry white wine (optional) or 1/4 cup (or chicken/fish broth)
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¾ cup heavy cream
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Juice and zest of 1/2 lemon
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2 Tbsp Fresh dill, chopped
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1/4 cup grated Parmesan cheese (plus more for serving)
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1/2 cup reserved pasta water
Directions
COOK MONKFISH (BAKED OPTION)
Preheat oven to 400°F (200°C). Pat fillets dry. Rub with 1 Tbsp olive oil and 1 tsp lemon juice. Season with salt and pepper. Place on a parchment-lined baking sheet.
Cook 12–15 minutes, or until fish is opaque and flakes easily.
COOK MONKFISH (GRILLED OPTION)
Preheat grill to medium-high (about 400°F/200°C). Pat fillets dry. Rub with 1 Tbsp olive oil and 1 tsp lemon juice. Season with salt and pepper. Place fillets on a clean, oiled grill grate or in a foil packet.
Cook 4–6 minutes per side, or until fish is opaque and flakes easily.
PREPARE FISH
When finished cooking the monkfish, remove it and let it rest for 5 minutes.
Cut the fillets into large, bite-sized cubes. Set aside.
COOK THE PASTA
Bring a pot of salted water to a boil. Cook the pasta until just al dente.
Before draining, reserve about 1/2 cup of the starchy cooking water. Drain the pasta and set aside.
BUILD THE CREAM SAUCE
Heat a large skillet over medium heat. Add the 2 tablespoons of butter and 1 tablespoon of olive oil.
Add the minced shallot and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Deglaze (Optional): Pour in the white wine (or broth) and let the liquid reduce by half (about 2 minutes).
Reduce the heat to low. Pour in the heavy cream. Bring to a gentle simmer.
Stir in the Parmesan cheese, lemon zest, and a pinch of salt and pepper until the sauce is smooth.
COMBINE AND SERVE
Add the cooked pasta, the diced monkfish, the remaining fresh dill, and the rest of the fresh lemon juice to the skillet.
- Gently toss everything to coat. Monkfish is sturdy, but be mindful not to over-stir.
- If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until the desired creamy consistency is reached.
- Serve immediately, garnished with extra fresh dill and Parmesan cheese.
