I stumbled upon these Burbot recipes that looked pretty good.
Paprika Burbot1 burbot/eelpout/monkfish (skinned and filleted)
¼ tsp smoked paprika powder
¼ tsp ground chipotle powder
1 tsp sweet paprika
salt
2 tsp canola oil
2 tbsp butter
Mix the paprika and chipotle together in a small bowl. Season the fish with salt and pepper and sprinkle with the paprike/chipotle mixture.
Heat a pan over medium-high heat and add enough canola oil to film the bottom of the pan. When oil is heated, add the fish and sear on one side until dark. Flip over and add the butter to the pan. Cook the fish, basting it with a large spoon until the fish is tender when poked with a fork. Serve right away.
Pepper-Crusted Burbot1 burbot/eelpout/monkfish (skinned and filleted)
4 tsp coriander seed
1 tsp black peppercorns
salt
2 tsp canola oil
2 tbsp butter
1 tsp minced parsley
Toast the coriander seeds and peppercorns in a small pan over medium heat until fragrant. Crush roughly in a mortar or in a spice grinder. Season the fish with salt and pepper and then sprinkle with the peppercorn mixture.
Heat a pan over medium-high heat and add enough canola oil to film the bottom of the pan. When oil is heated, add the fish and sear on one side until dark. Flip over and add the butter and parsley to the pan. Cook the fish, basting it with a large spoon until the fish is tender when poked with a fork. Serve right away.
Link: http://heavytable.com/the-redemption-of-the-eelpout/
