48 Ratings
  • 4 Rating Star 23
  • 5 Rating Star 16
  • 3 Rating Star 4
  • 1 Rating Star 3
  • 2 Rating Star 2

This is a wonderful and inexpensive dish that may be served in place of the much more expensive lobster tail.

Karena
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a small bowl, combine the melted butter, paprika, salt and pepper.

  • Place the fish fillets on a non-stick or parchment lined baking sheet. Brush the fillets evenly with the butter mixture and sprinkle the bread crumbs over the tops of each fillet.

  • Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily with a fork.

Nutrition Facts

256.88 calories; 25.44 g protein; 5.13 g carbohydrates; 14.48 g fat; 72.49 mg cholesterol; 451.54 mg sodium. Full Nutrition


Reviews (37)

Read All Reviews

Most helpful positive review

08/13/2003
i LOVED this recipe and I loved the title. Mock Lobster B-52s. Perfect for when you want a good meal after a tragic day at work. It's quick it's yummy and will put you in better spirits in about 15-20 minutes at 350 degrees.
(21)

Most helpful critical review

03/30/2006
I made this more than once following the exact recipe each time. The monkfish tasted nothing like lobster and it was tough - even after 45 minutes in my oven! The overall texture of the fish may be lobster-like but the flavor lacks the sweetness of lobster. The seasoned melted butter is very good and would work well with other types of fish. However I will not be making this particular recipe again.
(7)
48 Ratings
  • 4 Rating Star 23
  • 5 Rating Star 16
  • 3 Rating Star 4
  • 1 Rating Star 3
  • 2 Rating Star 2
08/13/2003
i LOVED this recipe and I loved the title. Mock Lobster B-52s. Perfect for when you want a good meal after a tragic day at work. It's quick it's yummy and will put you in better spirits in about 15-20 minutes at 350 degrees.
(21)
12/22/2011
Monkfish the poor man's lobster according to my fish mongerer tasted very similar to lobster almost better in my eyes. I would have never decided to make this if I had not seen the fish at at the counter. After removing the membrane from the fish i seasoned both sides with coasher salt pepper and garlic powder. Then put them on some parchment paper and covered them with melted butter and lemon. While they were in the oven I melted some butter and added coasher salt pepper garlic oregano and lemon to create a sauce. Then plated the fish on top of some risotto with carrots and spooned the sauce on top of that. Extremely delicious dish.
(15)
07/29/2004
This is fantastic. I love monkfish! And it was the first time I have ever tried it. LOL I am new to cooking and eating fish as my Dad was allergic to it and I just never learned how to cook it. Well this recipe is sooo so very easy and this type of fish is just awesome. I love lobster and had heard this tastes similar and it does! I didnt have paprika so I used a little lemon pepper and served it with melted butter to dip it in and lemon wedges. Some asparagus and rice and my husband and I are still going on about dinner. I left off the breadcrumbs.
(11)
12/28/2002
This is an excellent mild flavoured fish however I would not say it replaces lobster. This recipe is a keeper - I may cut it up & BBQ it on skewers with mushrooms peppers & onions next time.
(8)
03/13/2013
This recipe was easy to follow but I have to agree that the time seems to be quite far off. The flavors were really good and though it isn't exactly lobster the flavor is close and the texture is very similar. My family really enjoyed this. There is a membrane on this fish and it would have turned out better if I had trimmed more of it off. Brushing butter and spice blend on the fish is a terrific way of keeping the fish moist and adding flavor.
(7)
03/30/2006
I made this more than once following the exact recipe each time. The monkfish tasted nothing like lobster and it was tough - even after 45 minutes in my oven! The overall texture of the fish may be lobster-like but the flavor lacks the sweetness of lobster. The seasoned melted butter is very good and would work well with other types of fish. However I will not be making this particular recipe again.
(7)
06/20/2004
Very good! I opmited the bread crumbs as we are doing low carb. Dipped in melted butter after cooking for the lobster touch. I was searching for a way to cook monkfish as it's been about 15 years since I last made it and couldn't remember! Thank you!
(6)
08/28/2004
My daughter loved it and she is a very fussy eater. I used rather thick pieces of fish so I needed to cook it about 10 min longer than recipe said. The butter mixture really made the fish melt in your mouth. Will definitely make this again.
(6)
04/23/2004
Very easy and extremely tasty!! Tastes very similar to lobster.
(4)