Monkfish Recipe

Monkfish Belongs to the Lophius genus. It is a predatory bottom feeder that lives close to the seafloor and preying on any fish it can fit through its mouth including other smaller monkfish. Rather than swimming, they use their fins to walk along the ocean floor to search for prey. Lophius americanus, also known as the American angler, is the most common species of monkfish found on American plates while other species of monkfish, such as Lophius piscatories, can be found off the shores of Asia and Europe as well. Monkfish recipe is what you’re after we have lovely treat for you from Southern France. Monkfish Recipe Provencal is here!

Monkfish Recipe

Each monkfish contains two thick fillets on either side of the spine generally weighing between one to four pounds. Their tail is prized for its tenderness and mild flavor, and this is the reason why monkfish is most commonly sold. The flavorful meat is located in the cheeks of monkfish, as well. The meat of monkfish is firm, lean, and white, light gray, or light pink in color. It is also known as the poor man’s lobster, since it tastes like lobster, at a fraction of the price

How to Cook a Monkfish Recipe?

Monkfish tail contains one central bone which does not need to be removed before cooking and can easily be avoided when eating. Before cooking makes sure you remove any pink or grey-colored membranes and rinse it in cold water because it is so lean that it will lose moisture and shrink upon cooking. To mitigate monkfish, salt, or brine the fillet one hour before cooking.

A Monkfish recipe is extremely versatile seafood to cook. You can bake, fry, boil, poach or grill this firm protein, and the fillets take on the flavor of marinades and sauces quite well. The sturdy texture of monkfish makes it good for a monkfish recipe that involves grilling since it won't fall apart like other delicate fish. It pairs well with butter and can be served in soup, as well, but overcooks easily due to its lean flesh. Without further ado, here’s monkfish recipe provencal.

MONKFISH RECIPE: MONKFISH PROVENCAL

MONKFISH RECIPE INGREDIENTS

Serves 2

• 1 1/2 teaspoons olive oil

• A few slices of prosciutto

• 1 1/2 teaspoons olive oil

• 1 medium onion, chopped

• 1 teaspoon garlic, minced

• 2 good sized tomatoes, cored and chopped (I did not peel or seed)

• 1/2 cup good white wine

• 2 tablespoon capers, minced

• 2 tablespoon pesto

• Salt and freshly ground black pepper to taste

• 12 ounces monkfish, cut into “large” bite-sized pieces

Monkfish Recipe Provencal

MONKFISH RECIPE: METHOD

• Heat the olive oil in a Dutch oven or other large, deep skillet. Add the prosciutto and sauté until well-browned. Remove from the pan and set aside. Crumble when cooled.

• Heat the remaining olive oil. Add the onions and cook until they’ve softened, about five minutes.

• Increase the heat and add the garlic and tomatoes. Stirring occasionally, cook until it starts to thicken and the juice from the tomatoes cooks off.

• Add the wine and cook for another five minutes. Add the minced capers, the pesto, salt and pepper. Let the sauce cook for a minute or so and submerge the fish and cook until tender about seven minutes

• Garnish with the crumbled prosciutto