I bought some fresh monkfish today - haVENT got a clue how to cook it or what with - any help out there?

Question

I bought some fresh monkfish today - haVENT got a clue how to cook it or what with - any help out there?

Answer 1

What a load of unnecessary messing about! Coat it in batter and fry it just like any other white fish ! ! !

Answer 2

FRIED AND MARINATED MONKFISH

MEDALLIONS  

1 1/2 lbs. monkfish (or other) fillets

Salt and freshly ground pepper to taste

Flour for dredging

1 1/2 c. veg. oil

1 lg. onion, thinly sliced

1/4 c. olive oil

1 sprig fresh rosemary or 1 tsp. dried

4 bay leaves

1 tsp. white wine vinegar

1/2 c. dry white wine

1/2 c. chicken stock

Remove the membranes and any dark red portions from the fillets. Slice the fish in 1/2 inch thick medallions. Salt and pepper, then dredge the medallions in flour. Shake off the excess flour. In a large non-reactive skillet, heat the vegetable oil and fry the fish in batches, turning once, until lightly browned and cooked through, about 4 minutes. Drain on paper towels.

In a second skillet, saute the onion in the olive oil until pale golden but not browned, adding the rosemary, bay leaves, and salt and pepper as the onion cooks, about 12 minutes over moderate heat. Add the vinegar, wine, and stock, and simmer 10 minutes.

In a deep serving dish, arrange the medallions in two layers, distributing half the onion mixture over each layer. Allow the fish to marinate at least 2 hours, warm and serve. Serves 4

Answer 3

Wrapped monkfish  

Serves 2  



Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

  







Ingredients

2 x monkfish tail fillets (approx 150g/5oz each)

8 slices speck (or parma ham)

1 tbsp parsley

1 tbsp oregano

6 tbsp olive oil

6 sage leaves

1 shallot

1 tbsp red wine vinegar

1 glass red wine

300ml/½ pint vegetable stock

salt and freshly ground black pepper

Method

1. Start by finely chopping the parsley and oregano, then mix them together with the olive oil to make the marinade, adding salt and pepper to taste.

2. Skin the monkfish tails, being very careful to remove all of the membrane, or the fish will take on a rubbery texture when cooked. Place the monkfish in a bowl and cover with the marinade, leave for 20 minutes.

3. Arrange 4 slices of the speck (or parma ham) side by side on a work surface and place 3 of the sage leaves along the centre. Place one of the marinated fillets on the ham, and roll up the sides to enclose the fish. Repeat with the other fillet and the rest of the ham, and place on a baking tray. Cook in an oven at 200C/400F/Gas6 for 12-15 minutes.

4. For the sauce, finely chop the shallot and fry in a little oil until soft. Add the vinegar and boil until almost dry, then add the red wine and reduce to about one quarter. Add the stock and reduce by about half. Strain through a sieve and season to taste.

5. To serve, slice the cooked fillet, arrange the slices on the plate and drizzle with the sauce.

Answer 4

Why did you buy something you don't know how to cook!  You need to freeze it if you don't use it within 1 or 2 days. This website has loads of ideas for different recipes. Its a firm fish so can be cubed for skewers on a BBQ or used in stirfrys and curries.

I just typed "Monkfish Recipes" into the Google search box much quicker than waiting for answers on here and doesn't cost you 5 points. Happy cooking :)  

Answer 5

The versatile monkfish is lovely grilled, poached, roasted, baked, and sauteed. It can also be cut into strips or chunks and deep-fried in the style of tempura.

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).

Answer 6

Monkfish is a beautiful fish. Do it justice by heating a good glug of olive oil in a small saucepan, add to this a clove or two of chopped garlic. Heat the oil just enough to infuse the flavour of the garlic in to the oil without it frying it leave for about 30 mins.

Grill the Monkfish on a really high heat until seared (but cooked all the way through, you can check this with a metal skewer by placing it in the thickest part of the fish and then placing the end on your lip (trust me, it works), if it burns slightly it's cooked, if it's cold, it's not)

Dish up the fish with new potatoes a side salad and chopped parsley on the fish.

Spoon over the garlic oil and BAM, the best fish dish you've had since you went to the med!!!

Answer 7

When you buy anything new like that you should ask the shop assistant , they are normally very good at giving advice or they may even have some recipe leaflets

All fish needs minimum cooking and no strong herbs/spices which spoil the delicate flavour

If all else fails with recipes , just add some salt / pepper and a few slices of lemon and butter. Put them in tinfoil and loosely fold

Put in an oven for about 20 mins to half hour at med heat  

Answer 8

mix some mayonaise, lime juice, and chopped basil salt and white pepper

marinate the fish in that for an hour or 2

grill on the bbq

or bake it in the oven