Hi Everybody. Anybody have a good monkfish recipe? Thanks much in advance!

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.

On 06/08/2014 12:37 PM, Terrence Crimmins wrote:
> Hi Everybody. Anybody have a good monkfish recipe? Thanks much in advance!
>
>
>
I had this in a restaurant in Margaux in the Medoc:
"Médaillons de lotte marinés au piment d’Espelette, sorbet piquillos, à
la plancha."
The heat from the peppers was offset by the small bowl of sorbet. Really
imaginative.
Graham

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.

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

On 8/6/2014 2:07 PM, John wrote:
> On Wed, 6 Aug 2014 11:37:37 -0700 (PDT), Terrence Crimmins
> > wrote:
>
>> Hi Everybody. Anybody have a good monkfish recipe? Thanks much in advance!
>
> Do you mean this one:
>
> http://www.hospitalityinfocentre.co....s/monkfish.jpg
>

Helluva a place to lose a fish hook...

Do you mean this one:

http://www.hospitalityinfocentre.co....s/monkfish.jpg

Looks like a monk in a bad mood.

Thanks for all the recipes!

On 2014-08-06 4:07 PM, John wrote:
> On Wed, 6 Aug 2014 11:37:37 -0700 (PDT), Terrence Crimmins
> > wrote:
>
>> Hi Everybody. Anybody have a good monkfish recipe? Thanks much in advance!
>
> Do you mean this one:
>
> http://www.hospitalityinfocentre.co....s/monkfish.jpg


I have to admit that if I had seen a picture of a monkfish before I
tried it, I don't think I would have wanted to try it. They are pretty
close to the top of list of the ugliest looking fish. Lucky for me it
worked that way. My wife baked it with a pretty simple recipe, just
baking it with butter with garlic and parsley.

I did the broil with lemon, white wine, butter etc. Recipe. It was pretty good. The key instruction, that I had never done before, is to salt it and let it sit for an hour before cooking, which made all the difference in the world. It didn't shrivel or shrink....

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.

On 8/6/2014 5:59 PM, Terrence Crimmins wrote:
> I did the broil with lemon, white wine, butter etc. Recipe. It was pretty good. The key instruction, that I had never done before, is to salt it and let it sit for an hour before cooking, which made all the difference in the world. It didn't shrivel or shrink....

Excellent!

That preparatory step insures a good cook every time, pleased it worked
for you.

On 8/6/2014 6:49 PM, James Silverton wrote:
> 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.
>
Lotte de mer comes up in translation.

On 2014-08-06 20:49, James Silverton wrote:

>>
>> https://en.wikipedia.org/wiki/Brochette
>
> Sounds good to me! Perhaps someone can provide the French word for
> Monkfish.
>
Lotte de mer.

On Wed, 6 Aug 2014 11:37:37 -0700 (PDT), Terrence Crimmins
> wrote:

> Hi Everybody. Anybody have a good monkfish recipe? Thanks much in advance!
>
>
I haven't seen monkfish on a menu in decades and never in a grocery
store. It's the lobster of fish, from what I can remember.

--

Never trust a dog to watch your food.

On 2014-08-07 2:10 AM, sf wrote:

>>
> I haven't seen monkfish on a menu in decades and never in a grocery
> store. It's the lobster of fish, from what I can remember.
>


When my wife brought some home from the fish market she said the woman
at the store told her it was poor man's lobster. It is white and firm
and more like lobster than sole is. Poor man's??? Not at the price she
paid for it.