On 8/6/2014 3:50 PM, squirts wrote:
> 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

Sounds good to me! Perhaps someone can provide the French word for Monkfish.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.