Recipe video above. With sweet, meaty shellfish-like flesh, monkfish is affectionately known as "poor man's lobster". But there's certainly nothing "poor" about this dish!If you're new to cooking monkfish, this is a good recipe to try. It's easy and showcases just how good monkfish is. There's a reason it's a firm favourite with upmarket restaurants!Other names: Stargazer is another name for monkfish in Australia.Allow around 150 - 180g / 5 - 6oz monkfish per serving.
The coconut and all the spices used in this beautiful and fragrant monkfish curry enhance the meaty monkfish. Pure deliciousness.
Recipe video above. With sweet, meaty shellfish-like flesh, monkfish is affectionately known as "poor man's lobster". But there's certainly nothing "poor" about this dish!If you're new to cooking monkfish, this is a good recipe to try. It's easy and showcases just how good monkfish is. There's a reason it's a firm favourite with upmarket restaurants!Other names: Stargazer is another name for monkfish in Australia.Allow around 150 - 180g / 5 - 6oz monkfish per serving.
A healthy classic French fish stew recipe cooked in tomatoes, garlic, onions, white wine, Cognac and served with rice - an easy make-ahead dish for special occasions. Normally made with monkfish, this works well with Mahi-Mahi or other meaty white fish. Also known as lotte à l'Américaine in France.
Poor man's lobster. That's how this humble fish is often described. The meat from the monkfish tail is sweet, delicate and quite firm, and has a mild shellfish flavour because crustaceans are in fact, a large part of the monkfish's diet. Often served as a whole filet, Pan Fried Monkfish Medallions are an elegant way to prepare this delicious misunderstood fish. Served on a pillow of puréed cauliflower and a nest of wilted spinach, the medallions are dredged in some seasoned flour, and quickly pan fried in a little olive oil and butter. Garnished with a drizzle of tangy Lemon Caper Butter Sauce, this easy recipe is big on flavour, relatively low in calories and makes an elegant and refined entrée. Pan Fried Monkfish Medallions with Cauliflower Purée & Wilted Spinach Serves 2 Cauliflower Purée: 1 head of cauliflower 1/4 tsp salt & white pepper to taste 1 tbsp butter 1 tbsp whole milk or cream Lemon Caper Butter Sauce: 4 tbsp butter 1/2 lemon, juiced 1 lemon, zested 2 tbsp parsley, finely chopped 1 tbsp capers, rinsed and minced Monkfish: 1 Monkfish tail 1 tbsp olive oil 1 tbsp butter 3/4 cup flour 1/2 tsp paprika 1/4 tsp salt and white pepper to taste 1 bunch of fresh baby spinach Break the cauliflower into florets and steam until very tender, about 10-15 minutes. Once cooked, place the cauliflower in a cuisineart blender with butter, salt and pepper, and process until very smooth. Add 1 tbsp of milk or cream to loosen the purée, if necessary. Transfer the mixture to a saucepan and keep warm over low heat until required. For the sauce, melt butter over medium heat in a small saucepan. Add the juice of half a lemon, zest of one lemon, minced capers and chopped parsley, and stir to combine. Set aside and cover, over low heat. In a large pot, cook the spinach with a little water until just wilted. Let the water cook off, then add 1 tbsp of butter, a little salt and white pepper, and allow the spinach and warm through. Rinse monkfish and pat dry with paper towels. Cut each fillet crosswise into 1/2-inch thick medallions. Dredge the fish in a seasoned flour mixture of flour, paprika, salt and pepper, coating all sides and shaking off the excess. Heat the olive oil and butter in a large non-stick frying pan over medium heat-high and cook the monkfish medallions until lightly browned and crisp, about 3 minutes per side. Remove from the pan and allow to rest in a warm place, or tent under foil until ready. To plate the dish, spread 2 cups of cauliflower purée into the centre of each warmed dinner plate, shaped into a long puddle. Top the purée with wilted spinach, then place the monkfish medallions overtop. Garnish with a light drizzle of lemon caper butter sauce, and finish with a final flourish of sauce around the perimeter of the plate. Serve immediately.
A riff on the classic brodetto from Marche that includes Sicilian influences. Easy Italian recipe for a quick weeknight meal!
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"The poor man's lobster," Monkfish, is a snap to cook. Makes you look like the star of the kitchen. Add a ruby wine and butter sauce for the perfect dinner.
The chef's classic recipe monkfish recipe, served with crushed new potatoes and wilted watercress
Recipe video above. With sweet, meaty shellfish-like flesh, monkfish is affectionately known as "poor man's lobster". But there's certainly nothing "poor" about this dish!If you're new to cooking monkfish, this is a good recipe to try. It's easy and showcases just how good monkfish is. There's a reason it's a firm favourite with upmarket restaurants!Other names: Stargazer is another name for monkfish in Australia.Allow around 150 - 180g / 5 - 6oz monkfish per serving.
A delicious Jamie Oliver fish curry recipe that’s ready in under an hour – perfect for a dinner party, and it’s gluten-free and dairy-free, too. Happy days!
Here are our best recipes for monkfish, the sea's most delicious monster.
Poor man's lobster. That's how this humble fish is often described. The meat from the monkfish tail is sweet, delicate and quite firm, and has a mild shellfish flavour because crustaceans are in fact, a large part of the monkfish's diet. Often served as a whole filet, Pan Fried Monkfish Medallions are an elegant way to prepare this delicious misunderstood fish. Served on a pillow of puréed cauliflower and a nest of wilted spinach, the medallions are dredged in some seasoned flour, and quickly pan fried in a little olive oil and butter. Garnished with a drizzle of tangy Lemon Caper Butter Sauce, this easy recipe is big on flavour, relatively low in calories and makes an elegant and refined entrée. Pan Fried Monkfish Medallions with Cauliflower Purée & Wilted Spinach Serves 2 Cauliflower Purée: 1 head of cauliflower 1/4 tsp salt & white pepper to taste 1 tbsp butter 1 tbsp whole milk or cream Lemon Caper Butter Sauce: 4 tbsp butter 1/2 lemon, juiced 1 lemon, zested 2 tbsp parsley, finely chopped 1 tbsp capers, rinsed and minced Monkfish: 1 Monkfish tail 1 tbsp olive oil 1 tbsp butter 3/4 cup flour 1/2 tsp paprika 1/4 tsp salt and white pepper to taste 1 bunch of fresh baby spinach Break the cauliflower into florets and steam until very tender, about 10-15 minutes. Once cooked, place the cauliflower in a cuisineart blender with butter, salt and pepper, and process until very smooth. Add 1 tbsp of milk or cream to loosen the purée, if necessary. Transfer the mixture to a saucepan and keep warm over low heat until required. For the sauce, melt butter over medium heat in a small saucepan. Add the juice of half a lemon, zest of one lemon, minced capers and chopped parsley, and stir to combine. Set aside and cover, over low heat. In a large pot, cook the spinach with a little water until just wilted. Let the water cook off, then add 1 tbsp of butter, a little salt and white pepper, and allow the spinach and warm through. Rinse monkfish and pat dry with paper towels. Cut each fillet crosswise into 1/2-inch thick medallions. Dredge the fish in a seasoned flour mixture of flour, paprika, salt and pepper, coating all sides and shaking off the excess. Heat the olive oil and butter in a large non-stick frying pan over medium heat-high and cook the monkfish medallions until lightly browned and crisp, about 3 minutes per side. Remove from the pan and allow to rest in a warm place, or tent under foil until ready. To plate the dish, spread 2 cups of cauliflower purée into the centre of each warmed dinner plate, shaped into a long puddle. Top the purée with wilted spinach, then place the monkfish medallions overtop. Garnish with a light drizzle of lemon caper butter sauce, and finish with a final flourish of sauce around the perimeter of the plate. Serve immediately.
Simple. Quick. Delicious. You will need: 2 Monkfish fillets (around 1/2 pound each) Paprika Dijon mustard Kosher salt & ground black pepper 1-2 tbsp olive oil Taz wants it even before it is cooked! Season the fish with salt and pepper - then a generous amount of paprika. Smear a coating of dijon all over the fish. Heat a skillet over a medium-high flame for a few minutes with about 1-2 tbsp olive oi. Add the fish and turn after about 1-2 minutes. Finish in the oven for about 15 minutes. Yum! Looks good!! Easy dinner with some green beans and roasted potatoes. I think monkfish is sometimes known as "poor man's lobster!" It has such a firm, great consistency like lobster tail! This is so so so easy and will impress any guest at a dinner party. Check out this link to see where I got the inspiration! http://dinersjournal.blogs.nytimes.com/2008/10/09/roasting-monkfish/
Recipe video above. With sweet, meaty shellfish-like flesh, monkfish is affectionately known as "poor man's lobster". But there's certainly nothing "poor" about this dish!If you're new to cooking monkfish, this is a good recipe to try. It's easy and showcases just how good monkfish is. There's a reason it's a firm favourite with upmarket restaurants!Other names: Stargazer is another name for monkfish in Australia.Allow around 150 - 180g / 5 - 6oz monkfish per serving.
Do you hate that fishy taste? Are you a lobster lover but just can’t afford it? Well what if we told you that there is a fish out there that isn’t fishy but instead is meaty and is known as the poor man’s lobster? Guess what? It exists!
These monkfish recipes are simple, easy, and so good! From poor man's lobster to baked fish to spiced fish, you'll love the versatility of monkfish.
Easy Monkfish Curry Recipe consists of meaty Monkfish fillets in a light coconut milk based curry sauce. This Indian Style Monkfish Curry is perfect for any weeknight meal. Just grab a bowl of rice or slices of crusty bread.
"The Carp of My Dreams" (roughly translated from "Muo no Rigyo") is a print depicting a scene from the story by the same name written by Ueda Akinari, from his work "Ugetsu Monogatari". The tale is about a monk who loved painting fish, and would save fish by purchasing them from fishermen and then set them free. One day, the monk falls ill, and while unconscious, the god of the sea reincarnates him as a fish as a reward for saving so many in his days. He warns the monk to be wary of fisherman trying to trick him, as it is easy to be tricked when hungry. Eventually, the monk’s hunger gets the best of him, and he ends up being captured and eaten by his friend. After waking up, he returns to his human body, and comes to terms with his second life as a fish being over. This work is meant to invoke the feelings of freedom and lightness that come with being in a dream. The play between light and dark aims to guide the eye first to the clouds and slowly into the foreground where the carp is being lured towards the hook. “The Carp of My Dreams” pays homage to the classic work “The Great Wave off Kanagawa” by Katsushika Hokusai while simultaneously pushing the boundaries of modern printmaking using linoleum. Dimensions are approximately 27" x 20"
Choose dry-cured, thinly sliced bacon for this dish – the crisp texture works well with the firm, meaty monkfish
If you haven't tried monkfish, you've been missing out on a delicious, versatile, firm white fish with a delicate, sweet flavor. Here are some favorite recipes for how to cook monkfish.
Want a cheap, easy meal that seems a lot fancier than it is? Find out how to cook monkfish to taste like lobster.
Crudo is easy to make at home and one of those appetizers that will WOW your guests. Think of crudo like Italian-style sashimi- raw fish drizzled with olive oil, flakey sea salt, citrus, and herbs. We'll show you the basic recipe to use as a jumping-off point for your own creations. There are many ways to prepare crudo!
This handy how to cook monkfish guide from Great British Chefs explores various tasty options for cooking monkfish recipes.
Monkfish Kebabs
If you're nervous about cooking fish, this monkfish fillet recipe that shows you how to cook monkfish perfectly. With lemon mash and an epic olive sauce.
A lean, yet firm-textured fish, monkfish is perfect for those following a health-conscious diet. Overcome your fear of cooking monkfish as Tastessence gives you information on 9 simple techniques.
