How Do You Cook Monkfish?

blue_monday_88 · 03-02-2004, 09:00 AM

I know, really stupid question!!! I (believe it or not) usually microwave it, but that's only cause I got a recipe from Dana Carpender...but it makes it almost too rubbery and she calls it "Mock Lobster" -- it *does* have the consistency of lobster...but I am not a lobster fan!!!

In the summer, DBF usually grills it but it's not summer!!!

So my question is -- how do *you* make monkfish or any kind of fish? Do you broil it? What temperature is a good fish temp? Do you pan sear it? I am curious! Thanks!!!

(Also I plan on making this tonight so any suggestions soon would be much appreciated!!!)

Dottie · 03-02-2004, 12:04 PM

This site has some interesting recipes

blue_monday_88 · 03-02-2004, 12:07 PM

Wow -- thank you Dottie!!!

LisaUK · 03-02-2004, 12:33 PM

Ooooooh roast it!

This recipe is divine.

900g-1350g monkfish tail, filleted
salt and freshly ground pepper
8 large sage leaves
2 garlic cloves, crushed
15-17 strips of pancetta (depending on size of monkfish)
2-3 tbsp extra-virgin olive oil
2 skeins of cherry tomatoes on the vine

Method

1. Spread the garlic over the monkfish fillets and season the monkfish with salt and freshly ground pepper.

2. Layer the sage leaves evenly over one of the monkfish fillets and sandwich with the remaining monkfish fillet.

3. Wrap the pancetta slices evenly around the sandwiched monkfish fillets. Tie the fillet together using string.

4. Lightly oil a shallow ovenproof fish with a little of the olive oil.

5. Place the fish in the dish and pour over the remaining olive oil. Cover and chill in the refrigerator for 1 hour.

6. Preheat the oven to 200ºC/gas 6.

7. Remove the monkfish from the refrigerator, uncover and bring up to room temperature.

8. Place the vine tomatoes around the monkfish and spoon over the olive oil to coat the tomatoes. Generously season the monkfish and tomatoes with salt and freshly ground pepper.

9. Put the dish in the oven and roast for 25 minutes or so until the fish is cooked through.

10. Serve at once.

LCRedhead · 03-02-2004, 02:51 PM

I wish I could GET Monkfish

pammiedoodle01 · 03-03-2004, 04:41 PM

I was at the store buying tuna steaks and tilapia filets today and saw the monkfish but have never tasted it. It just looked bad, kinda dark and is was so smooth it almost looked slimey. Is this really good, at 9.99/lb it is not something I want to be thrown out. I don't mind trying new things and I am a pretty adventurous eater but just would like to hear what others think. Thanks in advance.

Pam

Bruce · 03-03-2004, 07:50 PM

That's one big, ugly fish.

The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi (Ankimo).

LisaUK · 03-04-2004, 12:36 PM

The reason monkfish can look dark is because you have to skin the tail. Get the fish counter person to do it because it's not easy! Kinda like skinning a cat fish. Nail it to a tree and use pliers.

03-02-2004, 09:00 AM	#1
blue_monday_88 Blabbermouth!!! Join Date: Feb 2003 Location: NYC Posts: 5,712 Gallery: blue_monday_88 Stats: Jeans are tight...really tight WOE: Anything that doesn't eat me first Start Date: February 2003	How Do You Cook Monkfish? I know, really stupid question!!! I (believe it or not) usually microwave it, but that's only cause I got a recipe from Dana Carpender...but it makes it almost too rubbery and she calls it "Mock Lobster" -- it does have the consistency of lobster...but I am not a lobster fan!!! In the summer, DBF usually grills it but it's not summer!!! So my question is -- how do you make monkfish or any kind of fish? Do you broil it? What temperature is a good fish temp? Do you pan sear it? I am curious! Thanks!!! (Also I plan on making this tonight so any suggestions soon would be much appreciated!!!)

03-02-2004, 12:33 PM	#4
LisaUK MAJOR LCF POSTER! Join Date: Jun 2003 Location: London, England Posts: 1,712 Gallery: LisaUK Stats: Start: 266 Current: 212 WOE: Atkins/Dr Clark Start Date: April 2003 - health reasons	Ooooooh roast it! This recipe is divine. 900g-1350g monkfish tail, filleted salt and freshly ground pepper 8 large sage leaves 2 garlic cloves, crushed 15-17 strips of pancetta (depending on size of monkfish) 2-3 tbsp extra-virgin olive oil 2 skeins of cherry tomatoes on the vine Method 1. Spread the garlic over the monkfish fillets and season the monkfish with salt and freshly ground pepper. 2. Layer the sage leaves evenly over one of the monkfish fillets and sandwich with the remaining monkfish fillet. 3. Wrap the pancetta slices evenly around the sandwiched monkfish fillets. Tie the fillet together using string. 4. Lightly oil a shallow ovenproof fish with a little of the olive oil. 5. Place the fish in the dish and pour over the remaining olive oil. Cover and chill in the refrigerator for 1 hour. 6. Preheat the oven to 200ºC/gas 6. 7. Remove the monkfish from the refrigerator, uncover and bring up to room temperature. 8. Place the vine tomatoes around the monkfish and spoon over the olive oil to coat the tomatoes. Generously season the monkfish and tomatoes with salt and freshly ground pepper. 9. Put the dish in the oven and roast for 25 minutes or so until the fish is cooked through. 10. Serve at once. __________________ Keep smiling! People will wonder what you've been up to...

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03-02-2004, 12:04 PM	#2
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,533 Gallery: Dottie WOE: JUDDD calorie cycling plan	This site has some interesting recipes

03-02-2004, 12:07 PM	#3
blue_monday_88 Blabbermouth!!! Join Date: Feb 2003 Location: NYC Posts: 5,712 Gallery: blue_monday_88 Stats: Jeans are tight...really tight WOE: Anything that doesn't eat me first Start Date: February 2003	Wow -- thank you Dottie!!!

03-02-2004, 02:51 PM	#5
LCRedhead MAJOR LCF POSTER! Join Date: Oct 2003 Location: Florida Treasure Coast Posts: 2,940 Gallery: LCRedhead Stats: Total Lost 9.5 WOE: SS Start Date: Aug. 22, 2008	I wish I could GET Monkfish

03-03-2004, 04:41 PM	#6
pammiedoodle01 Junior LCF Member Join Date: Feb 2003 Location: Texas Posts: 24 Gallery: pammiedoodle01 Stats: 287/209/150 WOE: Paleo Start Date: January 2012	I was at the store buying tuna steaks and tilapia filets today and saw the monkfish but have never tasted it. It just looked bad, kinda dark and is was so smooth it almost looked slimey. Is this really good, at 9.99/lb it is not something I want to be thrown out. I don't mind trying new things and I am a pretty adventurous eater but just would like to hear what others think. Thanks in advance. Pam

03-03-2004, 07:50 PM	#7
Bruce MAJOR LCF POSTER! Join Date: Jun 2002 Location: Northern VA Posts: 3,497 Gallery: Bruce WOE: Atkins Start Date: 1 June 1999	That's one big, ugly fish. The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi (Ankimo).

03-04-2004, 12:36 PM	#8
LisaUK MAJOR LCF POSTER! Join Date: Jun 2003 Location: London, England Posts: 1,712 Gallery: LisaUK Stats: Start: 266 Current: 212 WOE: Atkins/Dr Clark Start Date: April 2003 - health reasons	The reason monkfish can look dark is because you have to skin the tail. Get the fish counter person to do it because it's not easy! Kinda like skinning a cat fish. Nail it to a tree and use pliers.