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Thursday, September 1, 2011

monkfish brochettes

Although referred to as poor man’s lobster monkfish still comes at a price! It also comes as a bit of a mystery! In the southern hemisphere, monkfish it called anglerfish and although this variety looks identical to that of the northern hemisphere, the cooked texture is quite different. Monkfish, northern hemisphere variety, makes very good brochettes. The flesh is very firm and remains that way during the cooking process while anglerfish starts out well but goes sluggish towards the end. I am yet to find out why!

The preparation and cooking of this beautiful firm fish is so easy. 

Purchase fillets of monkfish, but because it is a firm fish with no waste, a little goes a long way. One small fish minus its very large head adequately serves two people.

Soak small skewers in cold water for at least an hour before use. Thread them with cubed monkfish and young, fresh bay leaves and marinate the skewers in extra virgin olive oil, sliced garlic, sea salt and ground white pepper for two hours. Cook them on a very hot plancha for a few minutes on each side until the flesh becomes opaque, brown and slightly crisp – about five or six minutes all up. Squeeze fresh lemon juice over the top and serve.

If you would prefer a sauce with your brochettes cook them on high heat in a frying pan in a tablespoon each of butter and oil. Remove the brochettes once cooked and deglaze the pan with a little white wine, let the alcohol burn off then add a squeeze of lemon juice, some chopped parsley, sea salt and freshly ground white pepper.

I cook them the first way and drink the white wine on the side. Simple food simply cooked, simply delicious!

Monkfish brochettes printer friendly recipe, click here:

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