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Monkfish

irishrog
irishrog Posts: 375
edited November -0001 in EggHead Forum
I just got 3 beautiful monkfish tails from my local fish dealer.
Has anybody tried any new ideas lately for this beautiful fish?
I do have some lovely recipes on file from previous experiences but I'm always open to new ideas.
Thanks,
Roger
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Comments

  • Wise One
    Wise One Posts: 2,645
    irishrog, I've never even cooked monkfish on the BGE but it certainly has been wonderful when I've eaten it in restaurants. Let us know how you wind up preparing it. I think it would be great with a bit of DizzyPig's Jamaican Firewalk and cooked on a bed of lemons.

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  • irishrog
    irishrog Posts: 375
    Wise One,
    I read so much about the different Dizzy Pig rubs here on the forum. Unfortunately, they are not yet available here in Ireland. I have spoken to my dealer about importing a selection, so hopefully that will happen soon.
    Roger

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  • Unknown
    Unknown
    irishrog,
    I've had monk fish grilled like you grill tuna or swordfish and then eaten it dipped in butter like lobster. I, also, am looking for other recipies for this great tasting fish. What have you done in the past?
    tapple
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  • Clay Q
    Clay Q Posts: 4,486
    irishrog,
    I wok monkfish. Cut into shrimp size pieces, toss with peanut oil, fresh garlic, cilantro, oregano, salt and a touch of red pepper. I wok small amounts at a time because a lot of water comes out of the fish. Cooks up fast, just like shrimp. Serve on top of pasta with melted butter spooned on to finish, lemon slices to garnish the plate.
    Good luck,
    Clay
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  • irishrog
    irishrog Posts: 375
    ClayQ,
    when woking I add oyster sauce to the liquid, and thicken with a little arrowrrot to make a lovely sauce. I add a little sesame oil at the end, for flavour, and to give the sauce a lovely shiney finish.
    Roger

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  • irishrog
    irishrog Posts: 375
    tapple,
    I have roasted the monktails in the EGG, wrapped in Parma Ham.
    I have steamed them with ginger and lemon grass.
    I have cooked them as kebabs with peppers, sweet onions, and mushrooms.
    I have sliced the raw monk very thinly across the grain, sprinkled with lemon/lime juice and served raw. Beautiful.
    I have stir fried them in the wok with Mange Tout peas, baby corn, and red onion. I add oyster sauce and sweet chilli sauce to the liquid in the wok, and thicken with arrowroot or corn starch.
    I really like this fish, and am always on the lookout for new ideas to serve it.
    Roger

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  • GriffinGaDawg
    GriffinGaDawg Posts: 332
    Irish...why don't you order from the dizzy pig website? :unsure:
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