How long to pan fry monkfish tails?

It's tough to give you an exact time without knowing the size and thickness of your monkfish tails, but here's a good general guideline:

Pan-frying monkfish tails:

* Medium heat: You want a nice, even sear, so don't crank up the heat too high.

* Oil: Use a high-heat oil like olive oil or grapeseed oil.

* Time: Expect to cook each side for about 3-4 minutes for medium-thick tails. Smaller tails will need less time.

* Doneness: Monkfish is done when it's firm to the touch and opaque throughout. An internal temperature of 145°F is safe.

Here's a way to check if your monkfish is cooked through:

1. Insert a knife: It should slide through easily.

2. Press gently: It should feel firm and not squishy.

Tips for pan-frying monkfish:

* Season generously: Salt and pepper are good starting points, but you can get creative with herbs and spices.

* Don't overcrowd the pan: Give your monkfish space to cook evenly.

* Rest before serving: Allow your monkfish to rest for a few minutes before slicing and serving. This helps it retain moisture.

Enjoy your pan-fried monkfish!