Monk fish help...

Chatty Cathy said:

Bought some monk fish the other day - its frozen. Haven't tried it
before. The cooking instructions say it is "suitable for grilling, oven
baking, steaming or poaching...".

Would like to try it tonight... Any preferences?

We tried some fresh monk fish a few years ago. My wife brushed it with
butter sprinkled it with salt and pepper and baked it in the oven. It was
pretty good. It has a very firm texture. Apparently it is called "poor
man's lobster" but it wasn't cheap, and it didn't have those tasty legs.

In article <[email hidden]>, cathy1234
@mailinator.com says...

Quoted message said:

Bought some monk fish the other day - its frozen. Haven't tried it
before. The cooking instructions say it is "suitable for grilling, oven
baking, steaming or poaching...".

Monkfish is also great in soups because it does not fall apart.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

"Chatty Cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bought some monk fish the other day - its frozen. Haven't tried it
before. The cooking instructions say it is "suitable for grilling, oven
baking, steaming or poaching...".

Would like to try it tonight... Any preferences?

TIA
--
Cheers
Chatty Cathy

Monkfish is awesome! It isn't called poor man's lobster for nothing! I'd
just broil it with a little butter.

kili

kilikini said:

Monkfish is awesome! It isn't called poor man's lobster for nothing! I'd
just broil it with a little butter.

It's called "poor man lobster" becaise it will leave you a poor
pman. I used to be able to get it $7-8/lb. Now it's regularly
$18/lb.

Did Oprah do a show on Monkfisk or something?

-sw

Chatty Cathy <[email hidden]>
news:[email hidden]:

Quoted message said:

Bought some monk fish the other day - its frozen. Haven't tried it
before. The cooking instructions say it is "suitable for grilling, oven
baking, steaming or poaching...".

Would like to try it tonight... Any preferences?

TIA

Monkfish is pretty tasty. I do it very simply. I brush it with a hint of
butter, broil it and have melted butter or a butter sauce with herbs for
dunking small bits of the monkfish. I'll grill it sometimes using the same
method.

Michael

--
Ever been this tired?
http://i6.tinypic.com/123tkjo.jpg
http://i5.tinypic.com/123tmjc.jpg

Chatty Cathy said:

Bought some monk fish the other day - its frozen. Haven't tried it
before. The cooking instructions say it is "suitable for grilling, oven
baking, steaming or poaching...".

Would like to try it tonight... Any preferences?

TIA

When I order monkfish in a restaurant, it's very simply grilled.... no
sauce. I love it.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf said:

Chatty Cathy said:

Bought some monk fish the other day - its frozen. Haven't tried it
before. The cooking instructions say it is "suitable for grilling, oven
baking, steaming or poaching...".

Would like to try it tonight... Any preferences?

TIA

When I order monkfish in a restaurant, it's very simply grilled.... no
sauce. I love it.

Thanks for the suggestions... we tried some of it steamed - DH put his
own seasoning on this lot - not sure exactly what. The rest of it I
brushed with butter - added a little salt and pepper - and did it in the
oven. (Its a bit too cold to use the outside grill here at the moment).

I thought that done both ways it was "nice" - but nothing to write home
to mother about 😉 and it *was* rather expensive...

--
Cheers
Chatty Cathy

Chatty Cathy said:

Thanks for the suggestions... we tried some of it steamed - DH put his
own seasoning on this lot - not sure exactly what. The rest of it I
brushed with butter - added a little salt and pepper - and did it in the
oven. (Its a bit too cold to use the outside grill here at the moment).

I thought that done both ways it was "nice" - but nothing to write home
to mother about 😉 and it *was* rather expensive...

Try it again during grilling weather. I think it benefits from that
method, so treat it more like red meat. Personally, monkfish is one
of those things I prefer ordering in a restaurant rather than cooking
at home.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.