monkfish recipe ideas

[wanye]

gor me some monkfish from costco yesterday. i've never cooked with it before (and havent really eaten it either, i may have tried it once or twice, but cant really remember)

anyway. does anyone have a nice recipe i can make with it they care to suggest? a cursory google isnt really inspiring me...

couldnt sleep last night, so at midnight last niht, i was in the kitchen making a compound butter to go with it...

its butter, garlic, lots of pepper (black, white *and* cornish 4 pepper mix), dill and lemon and has firmed up nicely in the fridge overnight.

the plan is to put one into a bag whole with a bunch of the butter, vacuum seal, then sous vide it at 155f for an hour to gently poach it in the lemonpepperbutter. remove from the bath, decant the cooking liquid into a pan, where it will reduce back down to a browned fishy butter sauce where i just add shallots and re-balance the seasoning, i'll then brown the fish slightly and baste in the sauce, served with steamed veg (probably green beans, petits pois and tenderstem broccoli)

should i remove the spine before putting in the bag to cook, or cook it whole, then remove the bones?

any thoughts on other ways to prepare/serve? got another piece to use up (or freeze) so looking for inspiration!

i'm thinking maybe some sort of thai flavoured dish?

[WhereIBelong]

Originally Posted by wanye

gor me some monkfish from costco yesterday. i've never cooked with it before (and havent really eaten it either, i may have tried it once or twice, but cant really remember)

anyway. does anyone have a nice recipe i can make with it they care to suggest? a cursory google isnt really inspiring me...

couldnt sleep last night, so at midnight last niht, i was in the kitchen making a compound butter to go with it...

its butter, garlic, lots of pepper (black, white *and* cornish 4 pepper mix), dill and lemon and has firmed up nicely in the fridge overnight.

the plan is to put one into a bag whole with a bunch of the butter, vacuum seal, then sous vide it at 155f for an hour to gently poach it in the lemonpepperbutter. remove from the bath, decant the cooking liquid into a pan, where it will reduce back down to a browned fishy butter sauce where i just add shallots and re-balance the seasoning, i'll then brown the fish slightly and baste in the sauce, served with steamed veg (probably green beans, petits pois and tenderstem broccoli)

should i remove the spine before putting in the bag to cook, or cook it whole, then remove the bones?

any thoughts on other ways to prepare/serve? got another piece to use up (or freeze) so looking for inspiration!

i'm thinking maybe some sort of thai flavoured dish?

See more...

We had monkfish in an Italian restaurant once - in chunks with leeks, fresh tomatoes and olives (garlic infused olive oil, parsley and cracked black peppercorns drizzled over as a warm dressing). OMG it was amazing. Leeks and monkfish went so well together.

[wanye]

hoping to nip down to the veg shop down the road for some shallots shortly, so much grab a leek to go in the browned butter sauce, ta!

*edit*
i now have shallots, leeks & baby spinach to go with the broccoli/peas/beans

[sully301]

I made a pea and ham risotto with pan fried monkfish and crispy pancetta once. Absolutely delicious. It was on the good food website at the time

[barryp1]

Monkfish, once the skin and membrane is removed, is one of the whitest fish you can buy.

In the photo your fish is yellow. If it smells, of anything other than the sea really, then it is going off.

If it's just your photo then it is a very dry fish and must not be overcooked. E.g pieces the size you have could be pan fried in less than 5 minutes.

If you take the fillets off the bone a thai fish curry would be a good option.

[wanye]

Originally Posted by barryp1

Monkfish, once the skin and membrane is removed, is one of the whitest fish you can buy.

In the photo your fish is yellow. If it smells, of anything other than the sea really, then it is going off.

If it's just your photo then it is a very dry fish and must not be overcooked. E.g pieces the size you have could be pan fried in less than 5 minutes.

If you take the fillets off the bone a thai fish curry would be a good option.

See more...

i'm cooking them in a sous vide bath, so no danger of overcooking

and the yellow tint is just the white balance on my phone and the fluorescent tube in the garage

*edit*
here it is under normal kitchen lighting, in a bag with the compound butter, it's now in the water bath, turning it on in about half an hour, so itll be ready around 5ish when we want to eat

[cornishfrogboy]

We put monkfish on a bed of halved cherry tomatoes in a lasagne dish and then put pesto on top of the monkfish, sometimes with a bit of grated Parmesan. We then put more, halved cherry tomatoes up the sides and cook it under grease proof scrunched paper, before taking it off for the last few minutes.

As it tends to be fat at one end and skinny at the other, it can cook unevenly, so it is worth tucking back the thin bit in order to achieve a more uniform thickness of meat.

Nice with 1.5cm roasted potato slices (par boiled then roasted in Olive Oil).

[Loopylooloo]

It makes a lovely thai curry. Just use one onion softened, one tablespoon of thai green curry paste, a can of coconut milk, some baby corn, sugarsnap peas or green beans, and gently simmer with chunks of monkfish for fifteen minutes, add some double cream if you like it creamier/milder.

[wanye]

Originally Posted by Loopylooloo

It makes a lovely thai curry. Just use one onion softened, one tablespoon of thai green curry paste, a can of coconut milk, some baby corn, sugarsnap peas or green beans, and gently simmer with chunks of monkfish for fifteen minutes, add some double cream if you like it creamier/milder.

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after chatting to a couple of mates earlier, i'm pretty much decided on some sort of thai recipe for the other piece. but currently its in a ziploc bag in the freezer. maybe next week i'll update with what i decided on doing...

[wanye]

et voila!

cooked in the sous vide bath with the compound butter (butter, garlic, dill, pepper and lemon all mashed together and then in the fridge overnight) for 60 mins at 155f

heres how it came out of the bag, you had to be really careful when handling, or it could all fall off the bone with the slightest mistake with the spatula...

poured the liquid from the cooking bag into a pan to reduce

add minced shallots and baby leek

when fully cooked, add a little extra seasoning if needed (in this case, some more pepper and some more lemon juice)

then just brown the fish a little to reheat (its been standing out for 15 mins while i got everything else ready)

served with parmesan and pepper potato slices and steamed veg

SO GOOD!