Make the Seafood Stuffing:
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a small pan, melt ½ tablespoon butter and sauté 1 tablespoon garlic for 1–2 minutes until fragrant (do not brown). Remove from heat.
In a large bowl, combine the panko, parsley, lemon zest, crab & shrimp, mayo, sautéed garlic.
Fold gently until combined. The mixture should be moist but scoopable.
Prepare the Monkfish: Using a sharp knife, cut a pocket into each fillet — starting about ½ inch from the top and stopping ½ inch from the bottom — creating a pocket about ½–1 inch thick.
Season fish with salt and pepper and juice half of the zested lemon over the fillets.
Stuff each fillet generously with the seafood mixture and squeeze the remaining half of that lemon lightly over the tops.
Place on prepared pan and bake at 375°F for about 30 minutes.
For the final few minutes, increase heat to 425°F convection to lightly crisp the top of the stuffing.
For the Sauce: Melt 1 tablespoon butter over low heat
Add remaining 2 tablespoons garlic. Cook 2–3 minutes, fragrant but not browned.
Add the rest of the stick of butter (cut into tablespoons) and melt.
Whisk in 1 tablespoon flour and cook for 1–2 minutes to remove raw flour taste.
Slowly pour in: 2 cups white wine, keeping the heat medium-low. Let it reduce gently until the harsh wine flavor cooks off.
Then add: 2 cups light broth (room temperature or warm). Continue reducing slightly, but keep it light. This is not a thick cream sauce. You’re looking for just barely coating the spoon — not heavy, not creamy.
Finish with zest from remaining lemon
Keep warm over very low heat (Ideally time to be down when the fish is)
Plate & Finish: Remove fish from oven.
Spoon the warm lemon-garlic wine butter sauce over each fillet and squeeze fresh lemon over each portion just before serving.
