On 8/6/2014 3:09 PM, squirts wrote:
> On 8/6/2014 12:37 PM, Terrence Crimmins wrote:
>> Hi Everybody. Anybody have a good monkfish recipe? Thanks much in
>> advance!
>>
>>
>>
> How about 3?
>
> http://www.wikihow.com/Cook-Monkfish
>
> (always remove the blue membrane and salt before cooking)
>
> http://www.food.com/recipe/monkfish-...e-sauce-277704
>
> 1 1/2 lbs monkfish fillets (2 filets about 1-inch to 1 1/2' thick)
> 3/4 cup butter
> 3 tablespoons white wine
> 2 teaspoons lemon juice
> 1/2 teaspoon parsley
> 1/4 teaspoon white pepper
> 1/4 teaspoon salt
>
> 1
> Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
> 2
> Place Monkfish Fillets in pan & season with salt & pepper.
> 3
> Slice sticks of butter in 1/8" pieces & lay on top of fish.
> 4
> Sprinkle lemon & wine over fish.
> 5
> Sprinkle fish with parsley.
> 6
> Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I
> was not paying that much attention to it). I just checked the fish every
> few minute & took out of oven when fish started to flake.

Monkfish is one of the better ones for grilling or for use as kebabs
and I'm sure butter, lemon and wine would make a good glaze. There must
be a French term to cover skewered meats and vegetables but it escapes me.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.