cooking monkfish

[bhamoggy]

now i've never tried this but probably many of you have so what are the preferred methods and recipes to cook this.

thanks

[SeanK]

You can shallow fry in hot oil - do not use olive oil as the flavour is too strong.
My favourite way is to get your individual portions, cut almost in half and fill with some of your favourite herbs wrap in foil and bake for 20 mins at 200c. One thing I've always fancied doing with Monkfish is to season the individual portions with sea salt and pepper and wrap them in Parma ham and bake them as above but open the foil after 10 mins then put back for the last 10 mins.

[sharpshooter]

Thai green curry, done with monk and a few scallops is fantastic. Hard to beat IMHO

SS

[paulie]

Try chopping into large chunks and put on skewers with alternate monkfish/sweet pepper/onion/monkfish/sweet pepper/onion etc...

Make a marinade of soy sauce, sesame oil, sweet chilli sauce ( I like the "encona" brand of chilli sauce the most as it doesnt taste of garlic so much as other sweet chilli sauces) some chopped coriander, a little lemon or lime zest and juice and some black pepper. No need for salt as you have the soy sauce

Then pour the mariande over the skewers and leave for a few hours or over night. Save some sauce to pour over at the end


Cook the swewers on a bbq - make sure you brush grid with oil before putting on the bbq to help tyhe skewers stop sticking.

Or you can grill the swewers or cook on a griddle type pan

Drizzle over the remaining sauce at the end

Nice

Paulie

[woodsy]

like the sound of all of those, yum yum, the italian dish is very nice, the saltiness of the ham compliments the fish lovely, it is quite delicate really, and monk does indeed hold itself for a curry nicely, also on the barby, but, as always, dont overcook.

[blueskip]

Or as a lot of people keep calling Angler Fish "monk", they are 2 separate species, Monkfish is gorgeous cut it into small cubes & fry it in very hot oil its exactly like scampi!:yahoo:
Cant comment on Anglerfish never eaten that it looks too ugly for my liking, & I wish these bloody TV cooks would learn the difference!:nonono:
blueskip

[sharpshooter]

Or as a lot of people keep calling Angler Fish "monk", they are 2 separate species, Monkfish is gorgeous cut it into small cubes & fry it in very hot oil its exactly like scampi!:yahoo:
Cant comment on Anglerfish never eaten that it looks too ugly for my liking, & I wish these bloody TV cooks would learn the difference!:nonono:
blueskip

All the above posts refur to the true anglerfish (Lophius piscatorius) (sp :g: )
The true monkfish is actually an angel shark, kind of a cross between a shark and a ray. They are caught around the UK but not that commonly.

I have never heard of anyone eating a true monkfish, but when at auction, they do sell (cant remember for how much, not seen one for a few years)

The monk you refur to blueskip is an anglerfish mate. It used to be used to bulk out scampi before trade descriptions etc. It is an ugly fish, but highly prized. Only the tail is kept by UK fishermen (and the cheeks sometimes) but the french and spannish sell them whole. It is favoured because of the firm white flesh and because there is only the backbone. No other smaller rib bones etc.

SS

[millser]

I have two favourite recipes

1) cut the monkfish into cubes along with some fresh tuna and king prawns and marinade them for a couple of hours in some olive oil garlic and chilli once marinated put onto skewers and grill turning frequently.

2) again cut into cubes and roll in ground mixed peppercorns shallow fry and serve with salsa.

[ringer]

just cut into 1inch cubes then batter and deep fry.