How to Cook Monkfish to Taste Like Lobster?

Serving the Monkfish on A Plate
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I’ve discovered that monkfish, often referred to as the “poor man’s lobster,” is a fantastic seafood alternative that captures the essence of lobster when cooked properly.

Its meaty texture and mild flavor make monkfish a cost-effective and sustainable choice for anyone looking to indulge in the luxurious taste of lobster. It is a phenomenal ingredient.

I would like to provide you with a couple of recipes that will help you with achieving just that.

Selecting and Preparing

Monkfish Selecting and Preparing

Before you can do anything, you need to find a proper fish. Finding the best monkfish you can is a key factor in preparing a tasty dish, especially if you want it to taste like lobster.

Here are some of the criteria you should be aware of:

Criterion Description
Size Larger monkfish are typically better in terms of flesh quality. Sizes range from under a pound to over ten pounds.
Firmness The monkfish should feel firm to the touch. Avoid any fish that feels soft or mushy.
Color Look for a consistent, light pink to off-white color. Avoid fish with any visible blemishes or discoloration.

Steaming Monkfish

Steaming Monkfish

Prepare the Rice

  • Cook the rice in approximately 2 cups of boiling salted water until done, ensuring to use of high-quality Jasmine rice for the best flavor and texture.

Prepare the Vegetables

  • Rinse and trim the zucchini, cut it in half lengthwise, and then slice thinly.
  • Peel and finely chop the onion, garlic, and ginger.

Prepare the Fish

  • Rinse the monkfish and pat it dry.
  • Cut the fish into 8 equal medallions and season with salt and pepper.
  • Drizzle with a little lime juice.
  • Place the fish in a buttered bamboo steamer.
  • Fill a pan with water about two finger widths high, place the steamer basket over the water, and steam the fish for 8-12 minutes.

Make the Curry Sauce

Make the Curry Sauce

  • Heat some oil in a pan and sauté half of the ginger, onion, and garlic.
  • Stir in the curry paste, then pour in the stock and cream.
  • Simmer for about 4 minutes, stirring constantly.
  • Season with salt, pepper, turmeric, and curry powder to taste.
  • Thick the sauce with cornstarch dissolved in a little water.

Final Preparation

  • In another pan, heat a little oil and sauté the remaining ginger, onion, and garlic.
  • Add the zucchini, cooked rice, and saffron. Sauté while stirring.
  • Season with chili sauce, soy sauce, and pepper.
  • Spoon the rice onto plates, arrange the steamed fish on top, and pour the curry sauce around the edges.
  • Garnish with cilantro.

Grilling Monkfish

Grilling Monkfish

Preparation of Monkfish

  • Slice the monkfish fillets thinly lengthways, creating about 8 strips.
  • Using a metal skewer (or a rosemary sprig as a skewer), thread the rosemary through each strip of monkfish until the whole strip is skewered.

Prepare the Salad

  • Slice the tomatoes, leaving smaller ones whole.
  • Arrange the sliced tomatoes on a serving plate.
  • Tear the buffalo mozzarella into chunks and distribute over the tomatoes.
  • Scatter fresh basil leaves over the tomatoes and mozzarella.
  • Dress the salad with extra virgin olive oil (lemon-flavored oil is also a good choice).

Grilling the Monkfish

  • Preheat your grill.
  • Lightly brush the monkfish strips with olive oil and sprinkle with sea salt.
  • Grill the monkfish for about 2-3 minutes on each side, until the fish is lightly seared and the rosemary begins to blacken.

Serving

  • Place the grilled monkfish on top of the prepared salad.
  • Finish with an additional sprinkle of sea salt, a squeeze of lemon juice, and a drizzle of olive oil.

Broiling Monkfish

Broiling Monkfish

Prepare the Marinade

  • In a mixing bowl, combine the soy sauce, minced garlic, grated ginger, and white pepper.

Marinate the Fish

  • Place the monkfish fillets in the marinade.
  • Ensure that each fillet is well-coated.
  • Cover and refrigerate for several hours, ideally turning the fish once to ensure even marination.

Broil the Monkfish

Broil the Monkfish

  • Preheat your broiler.
  • Remove the monkfish from the marinade and place it on a broiler pan.
  • Discard the leftover marinade.

Cooking Time

  • Broil the monkfish for about 8-10 minutes.
  • The fish is done when it flakes easily with a fork.

Serving

  • Serve the broiled monkfish with a side of brown rice and a green vegetable of your choice, such as steamed broccoli or green beans.

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