Film, Media & TV1 min ago
Preperation & Cooking of Monkish
6 Answers
I've found numerous recipes for cooking monkfish (and if you have any faves I'd be grateful) but Jamie Oliver says you need to salt monkfish. to draw out excess moisture. I haven't read that anywhere else - any views please? Thanks
Answers
1 to 6 of 6
Best Answer
No best answer has yet been selected by Aggi. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
As its summer, how about - Monkfish Salad with pasta and green beans.
Prep and cube monkfish , place in a pan and cover with a slug of good white wine and cook ofor 3 ro 4 mins. Lift out, and allow to cool.
Cook beans and cut to even size pieces. Make a mayonnaise - or open a jar....stir in some double cream, salt/pepper, ginger, lime juice and zest, and make up a salad - i.e. diced red skinned apple, cherry tomatoes, red radish, salad onions...- all cut to same size.
Add beans to cooked fish, add veg, and dress with mayo. Eat witha good crusty bread. Yummmmm..
Monkfish makes a good curry too, or again, serve cold dressed with a 'coronation' sauce and salad leaves.
For hotdish , try with marinade of cajun spices on red rice; or try roasted on a bed of sweet fresh spinach; or make a paste of hazelnut, almonds, garlic, parsley and olive oil in a blender, season and cube the fish, cook in melted butter with some cherry tomatoes and a dash of wine. Add the paste, stir well to heat through and serve up....
Make simple kebabs with peppers, toms, fish, mushrooms and onion, dressed with a honey and mustard baste..
Use in pasta with a good strong flavoured sauce - lemon and ginger, chilli and lime etc...
Eat roasted with a fresh salsa verde. very versatile but NEVER overcook.. Best in season July til January by the way......
Ref the prepararion - make sure the outer black membrane is removed. Otherwise, just get on with the dish....
Prep and cube monkfish , place in a pan and cover with a slug of good white wine and cook ofor 3 ro 4 mins. Lift out, and allow to cool.
Cook beans and cut to even size pieces. Make a mayonnaise - or open a jar....stir in some double cream, salt/pepper, ginger, lime juice and zest, and make up a salad - i.e. diced red skinned apple, cherry tomatoes, red radish, salad onions...- all cut to same size.
Add beans to cooked fish, add veg, and dress with mayo. Eat witha good crusty bread. Yummmmm..
Monkfish makes a good curry too, or again, serve cold dressed with a 'coronation' sauce and salad leaves.
For hotdish , try with marinade of cajun spices on red rice; or try roasted on a bed of sweet fresh spinach; or make a paste of hazelnut, almonds, garlic, parsley and olive oil in a blender, season and cube the fish, cook in melted butter with some cherry tomatoes and a dash of wine. Add the paste, stir well to heat through and serve up....
Make simple kebabs with peppers, toms, fish, mushrooms and onion, dressed with a honey and mustard baste..
Use in pasta with a good strong flavoured sauce - lemon and ginger, chilli and lime etc...
Eat roasted with a fresh salsa verde. very versatile but NEVER overcook.. Best in season July til January by the way......
Ref the prepararion - make sure the outer black membrane is removed. Otherwise, just get on with the dish....
You make it all so wonderful but I particularly like the sound of cajun spices and the red rice. Any chance I could get the exact recipe from you? Fingers crossed!! One stupid question - is the black membrane easy to spot. I bought my monkfish and stuck it straight in the freezer so didn't look too closely. Thanks again
Hi A - first - the membrane is a very thin skin over the white flesh. Once defrosted this will be obvious. If you do not remove it the flesh shrinks dramatically and will be tough, so make sure you take it off....it is not easy and won't peel in one go, but just perservere with a very sharp knife and don't hurry it.
Monkfish with cajun spices and red rice - easy -
I'll presume oyu have acces to ready prepared cajun blend - or you can make up your own. Cajun is a Southern US style. (Usual blends have a base of salt with additional seasoning. Typical one might be with onion powder, black pepper, white pepper, garlic, and herbs like basil and thyme. For heat add chilli, cayenne pepper, paprika, mustard powder and maybe some cloves or cumin...)
Dress the fish, cut into cubes and add the cajun seasoning to a little flour and coat the fish. Brown in a pan in some melted butter/oil. Remove and keep warm.
Add some sliced peppers, onion, celery and skinned/de-seeded tomato to the pan and stir fry til cooked. Add a little white wine to make up a sauce consistency, and do not allow to burn. Finish with easoning to taste and a few fresh chopped herbs - parsley is a good one.
Return the fish to warm through.
Serve on Red Rice:
Either use:
Camargue red rice variety. I recommend cooking in stock which adds flavour. This is a nice nutty rice and looks good on a plate.
Or
Skin and dice some chorizo and fry in hot oil til colour runs out.Add to pan a little finely chopped green pepper and onion, cumin, tomato puree and a touch of hot pepper sauce.
Finish cooking by adding rinsed white rice with ehough water to cook through. Should take about 20 mins. Stir and add more water if needed.
For extra colour, a little extra paprika can go in as well, and if you have it, the smoked paprika is good with this, too.
Serve
Monkfish with cajun spices and red rice - easy -
I'll presume oyu have acces to ready prepared cajun blend - or you can make up your own. Cajun is a Southern US style. (Usual blends have a base of salt with additional seasoning. Typical one might be with onion powder, black pepper, white pepper, garlic, and herbs like basil and thyme. For heat add chilli, cayenne pepper, paprika, mustard powder and maybe some cloves or cumin...)
Dress the fish, cut into cubes and add the cajun seasoning to a little flour and coat the fish. Brown in a pan in some melted butter/oil. Remove and keep warm.
Add some sliced peppers, onion, celery and skinned/de-seeded tomato to the pan and stir fry til cooked. Add a little white wine to make up a sauce consistency, and do not allow to burn. Finish with easoning to taste and a few fresh chopped herbs - parsley is a good one.
Return the fish to warm through.
Serve on Red Rice:
Either use:
Camargue red rice variety. I recommend cooking in stock which adds flavour. This is a nice nutty rice and looks good on a plate.
Or
Skin and dice some chorizo and fry in hot oil til colour runs out.Add to pan a little finely chopped green pepper and onion, cumin, tomato puree and a touch of hot pepper sauce.
Finish cooking by adding rinsed white rice with ehough water to cook through. Should take about 20 mins. Stir and add more water if needed.
For extra colour, a little extra paprika can go in as well, and if you have it, the smoked paprika is good with this, too.
Serve
Oh, and you want to marinade the fish for deeper flavour in the spices, just make a paste by adding the cajun spices/blend to some good quality olive oil and a little vinegar. Extra garlic can be added too. Passion killer but very tasty....
Coat the fish and leave as long as possible covered in fridge. Overnight is fine.
Don't coat with flour before cooking, just fry off, or bbq.
This works well with pork, prawns, rabbit, chicken, alligator etc etc
Coat the fish and leave as long as possible covered in fridge. Overnight is fine.
Don't coat with flour before cooking, just fry off, or bbq.
This works well with pork, prawns, rabbit, chicken, alligator etc etc
Aggi - here are some monkfish video recipes for you - shows you step-by-step how to make them:
http://www.videojug.com/tag/food-recipes/searc h?keywords=monkfish
http://www.videojug.com/tag/food-recipes/searc h?keywords=monkfish
1 to 6 of 6
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.