Monkfish Recipes

Monkfish recipes are as versatile as are the methods of cooking. Regardless of the procedure-sautéed, broiled, boiled, baked, poached or grilled-monkfish is delicious. The most common method of cooking this fish is perhaps also the easiest. Just slap it into the oven on broil and baste with a slathering of butter.

For all of its unsavory appearance, this fish has a flavor and texture that is as succulent as lobster, which makes it one of the most sought after creatures in the sea.

Gourmet Fish Recipes
As a mild white fish with a flavor conspicuously like that of lobster, this fish will soon become a favorite on your table.

For a feast fit for kings, loosely wrap monkfish filets in bacon and smother them in lemon mayonnaise. Make lemon mayonnaise the easy way-one cup mayonnaise, the juice of one lemon and one tablespoon chopped lemon thyme. Sprinkle about a tablespoon of lemon zest and you have yourself a very delicious meal. If you'd rather serve monk fish with mashed potatoes and vegetables, follow the recipe below.

Bacon Tails and Veggies Recipe

Ingredients You Will Need:
4 monkfish tails
12 slices bacon, raw
1 eggplant, sliced lengthwise
1 yellow squash, sliced lengthwise
1 zucchini, sliced lengthwise
½ cup onion, diced
1 clove garlic, diced
3 tablespoons balsamic vinegar
1 cup fresh tomatoes, chopped
2 cups chicken broth
2 tablespoons olive oil
2 cups mashed potatoes
½ turnip, peeled and cubed
2 tablespoons chives
½ cup sour cream

Salt and pepper the tails and wrap two pieces of bacon loosely around each tail. Pour the olive oil into a pan and fry the tails for about three minutes. Flip the tails and place them into an oven safe casserole pan-raw side up-and roast for about eight minutes in an oven that has been preheated to 400 degrees Fahrenheit. Using the same skillet, sauté the onions and then remove the pan from the heat and set it aside.

Cut the eggplant, squash and zucchini into slices. Make sure the slices are lengthwise. Spray each side of the vegetable slices with nonstick olive oil and place them either on the grill or in the oven for about two minutes per side. (This can be done at the same time as the fish). Cut the roasted veggies into cubes.

Remove the onions from the skillet and fry the remaining bacon until crumbly. Scoop about ½ of the crumbled bacon bits from the pan and place them on a paper towel. Return the onions to the pan and add the garlic. Fry until heated through. Add the balsamic vinegar and heat. Then add the grilled vegetables, tomatoes and chicken broth. Cook until heated through. Remove the pan from the heat and immediately pour the vegetables over the filets.

Peel and cut up the turnip. Boil it until it has turned to mush. Drain the turnip pieces and add them to the mashed potatoes. Add the reserved bacon crumbles and mash in the sour cream and chives. Using a slotted spatula, lift the fish filets and a generous helping of veggies onto a fluffy bed of tasty spuds and serve immediately.

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