🔎

My Basket ()

  • 5

    answers
  • 1498

    views

Monkfish

I have some huge Monkfish fillets in the freezer. I want to cook one tomorrow for dinner but it's always a pain to get the membrane off them. Any tips/tricks for prep work. Or any great Monkfish recipes. Was thinking about roasting it at about 400 degrees with white wine and butter until just begins to flake.

Answer »
Bigpan
bigpan added about 2 years ago

You should be able to pull the membrane off when the fish is 1/2 thawed and the meat still a bit frozen hard. Start with a sharp knife then pull. If that is not working for you, turn the fish upside down (membrane on cutting board) and slide a sharp carving knife along it in a sawing motion.
Good idea to use high heat for a quick bake that will leave it soft, flaky, and "wet".

Wholefoods_user_icon
a Whole Foods Market Customer added about 2 years ago

I really enjoy monkfish as well, sometimes I wrap it in proschuitto!
It is VERY important to let it rest after cooking for at least 5 minutes, that way the juices evenly distribute through out the Fish and not all over the cutting board, leaving you with dry fish. I usually always serve it with a puree of some sort. Cauliflower and Roasted Garlic Puree, or Spicy Carrot Puree, the options are limitless. That way the puree doubles as a Veggie and sauce, adds great flavor to the fish and makes for a beautiful plate presentation!

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added about 2 years ago

You can cut it into serving sized pieces and cook en papilotte (individual parchment packets with herbs) or,easy, slice it into scallops and sear in brown butter. It's a fairly sturdy fish so you can use it in "stews" like cioppino or bouillabaise.

CaryNC added about 2 years ago

Going to try Monkfish medallions pan fried in butter with some pasta with capers and maybe some artichoke hearts. Any leftover portions of uncooked fish will go into a fish chowder. Wish me luck :-)

Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added about 2 years ago

Add your answer here

No need to email me as additional
answers are added to this question.