Sous Vide Monkfish Medallions
Monkfish has a mild, sweet flavor that resembles that of lobster — which is why it’s often called “the poor man’s lobster.” The only edible parts of the monkfish, apparently, are its tail and its liver. These sous vide monkfish medallions are cut from the tail meat and this quick, simple preparation lets the wonderful flavor of the fish shine.
1 (12-ounce) monkfish steak
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
Instructions are at https://recipes.anovaculinary.com/recipe/sous-vide-monkfish-medallions