Best Fish Internal Temp (+ How to Cook Fish)
Right Fish Internal Temp is the secret weapon to ensure a tender, juicy, and moist fish filet. Whether you’re having salmon, halibut or tuna, the right internal temperature makes all the difference. When cooked just right, you can expect it to be moist and flavorful, with a delightfully flaky texture. Serve with side dishes like mashed potatoes and roasted broccoli for a healthy, satisfying meal.
Servings: 4 servings
Ingredients
- 2 pounds monkfish skinned and boned
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted recommended
- half lemon
- salt and pepper to taste
- fresh parsley minced optional garnish
Instructions
- Remove the monkfish from the refrigerator (or thaw completely if frozen). Pat dry with paper towels and rub with 1 tablespoon olive oil on all sides. Season with salt and pepper.
- Place a heavy skillet over medium-high heat. When hot, add the remaining olive oil and butter to the pan and swirl the pan to coat.
- Add the monkfish and fry undisturbed for 5 minutes. Using a fish spatula or kitchen tongs, flip the fillets and cook several minutes more, spooning pan juices on top from time to time. Note that 1-inch thick fillets will take 6-7 minutes in total, while 2-3 inch thick fillets could take 15 minutes or more.
- To check doneness, insert a knife tip into the thickest section for a moment. If it comes out hot to the touch, then the fish is done. You can also insert an instant-read thermometer and look for a reading of 145°F.
- Sprinkle lemon juice and optional fresh parsley onto the monkfish. Transfer to serving plates immediately and drizzle pan juices on top.