Monkfish à la Provençale Recipe (2024)

FAQs

How is monkfish best cooked? ›

Because monkfish is a firm fish, it holds up well to a quick sear on the stove over medium-high heat to develop golden-brown color on the outside. Then you can transfer it to a hot oven and finish cooking it all the way through. For a full recipe, see Bobby Flay's Oven Roasted Monkfish with Clams and Merguez Sausage.

This is not only because its veiny appearance is unappetizing to the eyes, but because these membranes will shrink around your fish. It will curl up and turn rubbery, making it hard to cook. And as lean meat, monkfish would dry out if overcooked in heat.

Monkfish meat is a healthy option, especially if you are trying to manage your weight. That's because monkfish has low levels of sodium and calories. A serving of 6 ounces of cooked monkfish only has 110 calories. However, despite being low in calories, this meat contains high cholesterol levels.

Your monkfish may be chewy or rubbery due to overcooking. The coveted meaty texture of this fish is specifically a bit more fickle to deal with than other fish. Much like an overcooked steak, this fish can become texturally unfavorable as it cooks for longer than required.

Monkfish can be expensive because it's a deep-sea fish that's difficult to catch. It's also a popular ingredient in gourmet restaurants, which can drive up the price.

When prepping monkfish for cooking, it is important to make sure it is thoroughly cleaned. The first step is to rinse the monkfish under cold running water and remove any visible scales. Next, you will want to remove the membrane that covers the meat. This can be done by slicing it off with a sharp knife.

Studies have shown that the growth of mercury in a fish's system is directly linked with its age - meaning the older the fish, the higher the mercury content. Since monkfish can live for more than a decade, the buildup of mercury may become significant.

In the United States, monkfish is considered an underutilized species, although fishermen have always been able to count on it for a reasonable market. Europeans love it (so much so that they depleted their own stocks) and call it the “poor man's lobster.” In Asia, the stomachs and livers are a delicacy.

Consumed as a winter delicacy in Japan, where it's known as ankimo, monkfish liver is becoming increasingly popular in sushi bars all year round. Originally prized by fisherman, who couldn't afford to discard any part of their catch, monkfish liver has become controversial due to the overfishing of monkfish stocks.

Monkfish is a great fish as it has only one bone right down the centre, so there are no fiddly pin bones to deal with. Plus, it has such a delicate flesh so really does not need much doing to it.

What is special about monkfish? ›

Monkfish is an incredibly versatile seafood to cook. You can bake, broil, fry, grill, poach, or sauté this firm protein, and the fillets take on the flavor of marinades and sauces very well. The sturdy texture makes it good for grilling, since it won't fall apart like more delicate fish.

Larvae of the Anisakis worm can be carried by raw or undercooked marine fish and squid. Some examples include cod, flounder, fluke, haddock, herring, monkfish, and Pacific salmon.

Sear the wrapped monkfish fillets in a hot frying pan for 1-2 minutes before transferring to the pre-heated oven at 200°C for another 8-10 minutes. This served with a suitably tangy sauerkraut is a really memorable way to enjoy monkfish for a special occasion at home.

If the fish emits a strong, pungent, or foul odor, it is likely spoiled and should be discarded. Texture: Fresh monkfish should have firm and moist flesh. If the flesh feels slimy, mushy, or excessively soft, it may be an indication of spoilage.

Monkfish tastes like other types of groundfish like cod or pollock but it is a bit heartier in flavor and firmer in texture so you can even try substituting monkfish for chicken in some recipes! Monkfish contains magnesium, phosphorous, potassium, selenium, Vitamin A, and niacin.

The monkfish has white, fatty, firm and dense meat. The head of the monkfish is quite large in proportion to the rest of its body and only the tail end and the cheeks are used for food. It is versatile and can be baked, broiled, grilled, fried, sautéed and poached with great results.

The monkfish's diet is based on fish smaller than itself, although it can also eat fish of the same size; it also eats crustaceans. Thanks to this varied diet, the monkfish has an unrivaled taste. Another characteristic of the monkfish is its huge mouth and sharp fangs.