erikv Posted March 29, 2006 Share Posted March 29, 2006 Picked up some monkfish last night, but when I got home I realized that I have no idea how to cook it. Does anyone have any good recipes to recommend? Thanks Link to comment Share on other sites More sharing options...
jm chen Posted March 29, 2006 Share Posted March 29, 2006 Not really a "recipe" per se, but I've poached it in coconut milk with ginger, lemongrass, and cilantro, and was pleased with the results. Link to comment Share on other sites More sharing options...
cjsadler Posted March 29, 2006 Share Posted March 29, 2006 Wrapping monkfish with bacon is always a good thing. Whatever you do, make sure you trim the fish well, removing all the membrane. Link to comment Share on other sites More sharing options...
erikv Posted March 29, 2006 Author Share Posted March 29, 2006 Wrapping monkfish with bacon is always a good thing. Whatever you do, make sure you trim the fish well, removing all the membrane. Thanks for the tip on trimming. The bacon idea sounds delicious to me, unfortunately my gf doesn't eat bacon or meat Link to comment Share on other sites More sharing options...
JPW Posted March 29, 2006 Share Posted March 29, 2006 I'm a big fan of baking filets like monkfish in parchment paper with some lemon, white wine, onion, carrots, and herbs. Link to comment Share on other sites More sharing options...
jparrott Posted March 29, 2006 Share Posted March 29, 2006 Similar to Mr. Peanut above, you can braise it quite nicely--sweat some aromatics, add some wine and the trimmed fish. Watch it carefully, but it will stand up to more extended cooking than most fish. Link to comment Share on other sites More sharing options...
AlliK Posted March 29, 2006 Share Posted March 29, 2006 We've layered the top with thinly sliced zucchini rounds (like scales), sprinkled w/ olive oil, and baked it on a layer of fresh tomato sauce - holds up well to heartier preparations. Link to comment Share on other sites More sharing options...
Barbara Posted March 29, 2006 Share Posted March 29, 2006 The monkfish episode on one of Julia Child's series is a classic. That is one ugly fish; fortunately for us, the tails are usually skinned and filleted before being set out for sale. In that show, Julia made a piperade, using red and green peppers, onion, garlic, herbs, etc. She then cut the fish into cubes, salted and peppered the cubes, and then dredged them in flour. She briefly sauteed the fish and then added some wine and the piperade and simmered it all, covered for 10 minutes or so. She then removed the fish and vegetables to a platter and boiled the juices down to a syrup. Easy as pie. Link to comment Share on other sites More sharing options...
erikv Posted March 29, 2006 Author Share Posted March 29, 2006 The monkfish episode on one of Julia Child's series is a classic. That is one ugly fish; fortunately for us, the tails are usually skinned and filleted before being set out for sale. In that show, Julia made a piperade, using red and green peppers, onion, garlic, herbs, etc. She then cut the fish into cubes, salted and peppered the cubes, and then dredged them in flour. She briefly sauteed the fish and then added some wine and the piperade and simmered it all, covered for 10 minutes or so. She then removed the fish and vegetables to a platter and boiled the juices down to a syrup.Easy as pie. Wow, looks like we have a winner. Thanks for all the recommendations everyone! Link to comment Share on other sites More sharing options...
jparrott Posted March 29, 2006 Share Posted March 29, 2006 Easy as pie. Y'know, I bet you could come up with a good monkfish pot pie...bit of potato and leek, etc etc? Link to comment Share on other sites More sharing options...
Heather Posted March 29, 2006 Share Posted March 29, 2006 The Two Fat Ladies have a recipe for monkfish prepared like a roasted leg of lamb, with rosemary and anchovy. It sounds odd but was delicious. If anyone is is interested I'll find my book. Link to comment Share on other sites More sharing options...
erikv Posted March 29, 2006 Author Share Posted March 29, 2006 I went back to Whole Foods this afternoon to try and pick-up some more Monkfish for the dinner tonight. The fishmonger said he wouldn't recommend it since it smelled a bit off, so I took his advice....should I be worried about the Monkfish I bought last night (it has remained wrapped and in my fridge since I bought it). Does the standard, make sure it doesn't smell like fish apply? Any color I should watch out for as well? Link to comment Share on other sites More sharing options...
porcupine Posted March 29, 2006 Share Posted March 29, 2006 Wrapping monkfish with bacon is always a good thing. Wrapping anything with bacon is usually a good thing. Link to comment Share on other sites More sharing options...
Barbara Posted March 30, 2006 Share Posted March 30, 2006 Does the standard, make sure it doesn't smell like fish apply? Any color I should watch out for as well? Considering that the fishmonger recommended against it, I would take that as gospel. I've been sold rotten fish from WF before; that's why I always insist on smelling it. And, monkfish is no different from any other fish in that it shouldn't smell like anything other than the ocean. Link to comment Share on other sites More sharing options...
goldenticket Posted March 30, 2006 Share Posted March 30, 2006 On a recent episode of "Top Chef" the contestants had to prepare monkfish for 8-12 year olds. One team made "monkey dogs" - a corndog-like concoction that was a hit with the kids. The others went with baked, cereal-crusted fish nuggets with a mango ketchup for dipping... just some less-traditional food for thought Link to comment Share on other sites More sharing options...
erikv Posted March 30, 2006 Author Share Posted March 30, 2006 I prepared the monkfish by baking it in olive oil, white wine, butter, and s&P. I then added lemon zest. It came out very succulant, and smelled great. I didn't really follow a recipe, but really enjoyed both cooking and eating the fish, so there will be more chances in the future. In addition to my improvisational monkfish cooking, I hedged my bets with some seared tuna just in case the monkfish was horrible. It turns out my guests loved both dishes, and everyone had a great night. Next time i do some monkfish i want to add some red chili flakes or some other spice to give it a bit of a kick though. Link to comment Share on other sites More sharing options...
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