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Help with herbs for fish please

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Nature Boy
Nature Boy Posts: 8,687
edited November -1 in EggHead Forum
Howdy.
Just purchased some gorgeous monkfish that I am gonna grill up tonight. I have an idea of using a mustard/soy/lime juice/honey/sesame or peanut oil mixture to create sort of a marinade paste. I am coming up short on ideas for an herb or seasoning to use with this paste/marinade. Maybe ginger? Rosemary? Or what?[p]Was hopin' I might get some ideas from yall...Gonna make the paste and rub it on at about 5:30 est. Preeciate any ideas.[p]Also gonna grill some small zuchini halfs, and was thinking of using the same paste...or a slightly modified version.[p]Thanks!!
NB
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  • Gretl
    Gretl Posts: 670
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    Nature Boy,[p]Lucky you! I haven't seen monkfish in our local fish market for quite some time. I'm eager to try it, too.[p]Here's a search for Monkfish result on FoodTV.com:[p]http://www.foodtv.com/recipes/re-r1/1,1730,,00.html[p]There's a recipe for grilled monkfish with red pepper/basil sauce that looks very good. I didn't explore others, but you might want to take a peek. Also Gourmet.com has a few Monkfish recipes. I've never prepared it, but I have had it before and love the flavor and texture. Let us know what you come up with; I'm sure it'll be great.[p]Cheers,
    Gretl
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  • BBQfan1
    BBQfan1 Posts: 562
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    Nature Boy, I've always heard monkfish referred to as being 'lobsteresque'. With this in mind, I imagine tarragon would be an herb that would match up pretty good. Marinade sounds great.

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  • Nature Boy
    Nature Boy Posts: 8,687
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    BBQfan1,
    Thanks. It is quite like lobster in texture...called "poor man's lobster"....but at 10 bucks a pound, we eat it once a month or so. A super ugly fish, and probably cheaper in certain parts of the country.[p] Tarragon sounds like a good one, and I bet it goes well with the marinade (I am going to use that green peppercorn mustard I picked up with you and Earl in Toronto).[p]Preeeeeciate!
    NB
    DizzyPigBBQ.com
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Hi Gretl, Fortunately we can always get monkfish here. Thanks a bunch for the link. Looks like basil or rosemary is pretty widly used in those recipes, as well as my books. BBQFan1 had a great suggestion for tarragon. I think I will give it a shot![p]You would love monkfish, and it takes well to many cooking methods. Thanks again.[p]Cheers!
    NB

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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
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    Nature Boy,
    Fresh Dill?
    RhumAndJerk

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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
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    RhumAndJerk,
    And Lemon Juice and Olive Oil.
    RhumAndJerk

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  • Spin
    Spin Posts: 1,375
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    Nature Boy,[p]Our favorite with monkfish is this wine and herb marinade from "The Firehouse Grilling Cookbook" by Joeseph Bonanno Jr.[p]1/2 Cup dry white wine
    1 tbs chopped fresh rosemary or 1.5 tsp dried
    1 tbs chopped fresh oregano or 1.5 tsp dried
    1 tbs chopped fresh thyme or 1.5 tsp dried
    1 tsp fennel seeds (crushed)
    Grated zest of 1 lemon
    2 garlic cloves, crushed
    1/2 tsp salt
    1/2 tsp red pepper flakes
    1/2 Cup olive oil, preferably extra virgin[p]Mix all ingredients (except olive oil). Slowly add olive oil while wisking. Marinate for no longer than 30 minutes.[p]The fresh is worth the effort. If you use the dried herbs, marinate them in the wine for at least 15 minutes to help release their flavors.[p]Sorry if I'm too late.[p]Spin
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  • Nature Boy
    Nature Boy Posts: 8,687
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    RhumAndJerk,
    Thanks! Dill probably would have gone well with the base I am using, as well as the lemon juice/olive oil you mention. I ended up with the tarragon, since I rarely use it. Will let you know how it turns out.The thick marinade sure smelled good![p]Cheers
    NB

    DizzyPigBBQ.com
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Spin,
    Wow. Sounds great. In fact it sounds so good I might have to go get some more monkfish!
    Thanks
    NB
    DizzyPigBBQ.com
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  • Unknown
    Unknown
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    Thanks yall for the suggestions. Ended up going with the tarragon which was good with the mustard/soy/lime/sesame oil/honey paste. Still want to try the dill or rosemary with it. One thing I found was that the monkfish takes a bit longer to cook than other white fishes. Great dinner, and the zuchini was also tasty.[p]Also, the Lord Chesterfield Ale (made in Pennsylvania and recommended by Gretl) is awesome with fish....and after dinner as well![p]Cheers
    NB
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