Monkfish?

[JonM]

I had to run an errand that took me right by a great fish market, so I stopped in. They had monkfish for a pretty reasonable price, so I grabbed a 3/4 lb piece.

Now I'm not sure what to do with it, so I thought I'd check with the pros.

I'd like to grill it. My gut tells me to cut it into two fillets, brush with olive oil and salt, then grill over medium direct heat until done. Sound okay, or is there something I'm totally missing? Anyone has a tried-and-true technique?

Thanks!

 

[GilaMinumBeer]

Never had one, and I don't care for fish but I just saw an Essential Pepin episode and he was preparing a monkfish roulade.

http://blogs.kqed.org/essentialpepin/2011/09/17/monkfish-roulade/

 

[TwistedGray]

I would treat it like you do any other white fish, and I'm sure you'll be happy.

 

[bruteforce]

Never had one, and I don't care for fish but I just saw an Essential Pepin episode and he was preparing a monkfish roulade.

http://blogs.kqed.org/essentialpepin/2011/09/17/monkfish-roulade/

Dood, that looks legendary.

 

[JonM]

Never had one, and I don't care for fish but I just saw an Essential Pepin episode and he was preparing a monkfish roulade.

http://blogs.kqed.org/essentialpepin/2011/09/17/monkfish-roulade/

Anyone else read that linked post in Jacques' voice?

I picked up his memoir to read on a flight recently. (Highly recommended, btw) and he told an anecdote of his first screen test for TV. Producer said "Love the accent." He jokingly replied "Me? An accent?"

 

[GilaMinumBeer]

Anyone else read that linked post in Jacques' voice?

I picked up his memoir to read on a flight recently. (Highly recommended, btw) and he told an anecdote of his first screen test for TV. Producer said "Love the accent." He jokingly replied "Me? An accent?"

Ah-pee kew-king!

 

[JonM]

Found a Mark Bittman recipe that called for fresh cherry tomatoes (which I have in abundance right now) and bacon. Sold.

https://nytimes.com/2002/06/05/dining/the-minimalist-a-fish-that-takes-to-grilling.html

I got bacon from the neighborhood butcher and it was pretty thick. When the fish and tomatoes were ready, I had to disassemble everything and give the bacon some more time.

It all turned out really well. The fish was very, very good. Great texture, great flavor, and pretty darn forgiving. It does have a membrane on it that had to be removed, but it was pretty simple.

Here it is cooking over indirect heat because bacon.

View attachment ImageUploadedByHome Brew1501807974.426280.jpg

 

[HopGobbler]

Monkfish is great, it's called the poor man's lobster and has the same consistency, definitely a great whitefish