Searing in butter is an exciting process due to the low smoke point. It keeps the cook involved. You need to adjust the heat and pay attention to what is happening in the pan. Using butter slows down the cooking. We can't get it too hot or the milk solids burn. We are forced to cook ingredients more gently. As we sear and then baste large pieces of fish in the browning butter, the aroma fills the air and penetrates the flesh. We found the flavor of brown butter fully imbued the cooked monkfish loins. This was the first time that we ate it and understood why people associate the flavor of this fish with lobster. The monkfish tails were slightly sweet, rich and meaty, with large flakes and a delicate chew. And perhaps because we were forced to pay attention to the cooking we paid closer attention to the eating.