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Tips On Cooking Seafood - Monk Fish

May 29, 2012 | Comments: 0 | Views: 270

In Britain several decades ago Monk Fish was one of the inexpensive and irrelevant fishes from the deep, and was often used as a filler in reformed fish products, which made from Dublin Bay Prawns. Monk Fish has now gained more prominence and is a top rated fish, usually with the price tag to go along with it.

The fish itself has a gigantic head and mouth and a very firm spine. It is easy to skin, but an inner membrane also needs removing to stop the flesh curling when cooked. The flesh is firm in texture and similar in taste to Prawn, and is ideal for a great range of dishes. Once the fish is prepared the flesh will be bone-free.

Tip 1. Plain and simple cooking of Monk Fish

It would do the fish great injustice to cover it in batter or breadcrumbs and to deep fry it to represent how it was first used, so we won't. But a very easy and simple way to cook the fish is to cut into 10cm in length and 1cm thick strips. Cover them in oil, chopped chilli and garlic for a few hours, then simply pan fry and serve with a salad. Posh, but very tasty fish fingers. A very easy meal to cook when returning home.

Tip 2. Cooking Monk Fish with style and flair

This dish combines a whole range of varied ingredients, but is simple to cook. You need to skewer the fish on a kebab made of a thick twig of the herb rosemary which will flavour the inner part of the fish,cut 170 g of Monk Fish cut into thumb sized pieces per kebab. The kebab should be marinated for a minimum of four hours in Olive, a generous supply of rosemary and Thai fish sauce.

Prepare the serving dressing, which will consist of the shredded rosemary leaves, olives, anchovies, a few capers and olive oil. Blend the mix slightly, it will still need some solid consistency and not be totally smooth. Grill the kebabs and drizzle with the dressing. Prepare the dish in the morning and it will be ready to cook when you come home from work.

Tip 3. Something a little different Monk Fish joins forces with a Beef classic

Because of the firm nature of the fish it has many similarities to Beef, other than it tastes better and is more healthy! Follow the instructions for the classic French dish Beef in Red wine from are of Burgundy, just replace the beef with the Monk Fish. You will not need to cook the chunks of Monk Fish a great deal. So concentrate on making your usual sauce, and add the Monk Fish at the end. The result will be a pleasant surprise.

About the author: Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years, so has experienced many traditional and innovative ways to cook and present food. He is also keen to promote seafood as a healthy source of our daily eating needs. The website is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive for FREE the ebooklet on "Home Curing Of Fish". Other FREE ebooklets will follow each month.

Source: EzineArticles
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