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Always check fish for bones and cook to an internal temperature of 145°F.
Baked: Preheat oven to 400°F. Place 1 1/2 lb monkfish on foil-lined baking sheet. Combine 2 tablespoons olive oil with 2 teaspoons each whole grain mustard, lemon zest, and lemon juice; stir in 1 teaspoon dried rosemary and brush mixture over fish. Bake 10–12 minutes or until fish is opaque and separates easily.
Broil: Preheat broiler. Place 1 1/2 lb monkfish on foil-lined baking sheet; season with 1 teaspoon kosher salt. Top each portion with 1 tablespoon herb garlic butter. Place on center rack; broil 12–15 minutes or until fish is opaque and separates easily.
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