1 1/2 lb monkfish, cleaned, cut into 8 medallions
3 lb butter, unsalted
1 sprig each thyme, rosemary
as needed, salt and pepper
Heat butter and herbs in a small saucepan. Using a thermometer, heat butter to 150 degrees F (a water bath can be used to keep and even heat). Season monkfish on both sides with salt and pepper. Gently place monkfish in butter. Poach the fish for 5 minutes and then gently flip fish with spatula. Cook monkfish another 5-6 minutes or until cooked. Carefully take fish out of poaching liquid. Season slightly, and serve.