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Monk Fish

post #1 of 12
Thread Starter 
I used to make it years ago, but then it became unavailable for whatever reason. Well, we've got a new store in town and the will order it in for me. Now my question is, how do I cook it? Like I said, it's been quite some time that I made it but I remember it to be tasty, lobster-like, hence the name "poor-man's lobster". I read somewhere to place it in gently simmering milk??
AB
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food, travel, pysanky, pups......what a life!
AB
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food, travel, pysanky, pups......what a life!
AB
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post #2 of 12
One of the beautiful attributes about monk fish (Lotte) is it can be prepared under all cooking mediums, grill, sauté,broil, poach, steam, roast etc.The lactic acid in the milk you mentioned may make the proteins separate, and make the fish mealy.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 12
I've searred it recently and made a curry sauce.
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 12
I lightly poached it (till not quite cooked) then rolled it very tight in plastic and shocked it in ice till well chilled. Cut it into medallions and sauteed it.
"Laissez Le Bon Temps Roule"
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"Laissez Le Bon Temps Roule"
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post #5 of 12
Heinz Beck does a Monkfish in a Light Caponata that looks and sounds incredible. In fact, it would probably work with other fish as well.

You can find the recipe in the book "Beck."

I've never had monkfish. Can anyone describe its taste and texture?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 12
Here in the UK, monkfish is now becoming considered as an unsustainable resource, probably due to the enthusiasm of our french bretheren for their "lotte"! To my mind, the name "poor mans lobster" adequately describes the flavour and texture of the fish, although it could never be confused with the real thing.
What would you use as a substitute for monkfish? I am stumped!
post #7 of 12
here us a site that tells u how to cook it Monkfish
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Get 19 Free Cookbooks And Over 1,000 Free Recipes Free Cookbooks
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post #8 of 12
I've seen recipes for Monkfish done wrapped in pancetta, seared in the pan, then finished off in the oven. looks delicious. Wouldn't cook it for too long, as with any fish.

Wish we could get it here (Down Under) would love to try it
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #9 of 12
I did a recipe that involved using monkfish chunks lightly seasoned (oil, KSP) with a thyme sprig in the middle then wrapped in fat netting.

We roasted that in the oven until done with a barley and puffed rice risotto and a mango chutney.

The plating was interesting because the risotto was put in a fried plantain "tube". It was actually very tasty.
post #10 of 12
Thread Starter 
Thanks all, for you ideas!
TerriH, I've saved the site you sent for future reference.
For today, I've decided on bacon wrapped monkfish, roasted with tomatoes and garlic.
Blade, can you explain to me the fried plantain "tube"?
____________________________________
food, travel, pysanky, pups......what a life!
AB
Reply
____________________________________
food, travel, pysanky, pups......what a life!
AB
Reply
post #11 of 12
If you get it whole and un-gutted, make sure you save the liver and make ankimo with it. It's one of the finest Japanese delicacies, IMHO.
post #12 of 12
I remember when it wa 75 cents a pound as was used as a filler especially when making seafood or lobster newburg
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