On 8/6/2014 1:31 PM, James Silverton wrote:
> 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.

Monkfish en brochette?

https://en.wikipedia.org/wiki/Brochette