Monkfish tail recipe

[Ham_and_Jam]

Got a couple of monkfish tails, and never cooked them before. They are bone in, membrane removed.

I’m good with cooking fish and usually get good results, but never cooked a recipe with these.

Anyone got a recipe?

[21TonyK]

How big are they?

[Ham_and_Jam]

21TonyK said:

How big are they?

2 x 200g

[andyA700]

Haven't had monkfish for ages, but we used to get silver foil, season the tails with salt and black pepper, add a little knob of butter, juice of half a lemon and a sprig of dill, then make a little parcel with the fish inside the foil and bake in a 180C oven for about 20 minutes. It keeps the fish moist and the flavours are amazing.

[Ham_and_Jam]

andyA700 said:

Haven't had monkfish for ages, but we used to get silver foil, season the tails with salt and black pepper, add a little knob of butter, juice of half a lemon and a sprig of dill, then make a little parcel with the fish inside the foil and bake in a 180C oven for about 20 minutes. It keeps the fish moist and the flavours are amazing.

This is probably what my wife will want me to do.

She likes to taste the fish and not mucked about with too much.

I was just thinking monkfish can take bigger flavours.

[craig1912]

I like them in a Thai curry sauce or something like this
https://www.greatbritishchefs.com/recipes/monkfish...

Alternatively oven baked with butter and serves with crushed new potatoes mixed with chopped watercress

[21TonyK]

Ham_and_Jam said:

21TonyK said:

How big are they?

2 x 200g

I'd take the fillets of each side of the bone and do a fish curry.

Half the quantities on this one...

https://www.greatbritishchefs.com/recipes/monkfish...

or a bit simpler

https://www.bbc.co.uk/food/recipes/fish_curry_0971...

So many ways you can cook monk though., weather permitting kebabs on the BBQ

[2ono]

I've made a tikka paste before and treated the monkfish like chicken, cut into chunks, leave in paste overnight, remove excess paste put on skewers and bbq.

Was very nice indeed.

[Bacardi]

I used to make a Thai green curry with Monkfish, which was great and suited the meat of the fish. Can't remember where I got the recipe from but Tom Kerridge makes tasty food so you could try this one...

https://www.youtube.com/watch?v=Z4V-NIVh5_U

[oddman]

It's great stuff. Chefs love it because it's so versatile.

Be aware though that although not endangered, it's a slow growing fish and small fish commonly sold are not sexually mature.

The big fish may have had the chance to breed and are better eating anyway

[cslwannabe]

Wrapped in Parma ham with sun dried tomato paste gets my vote.

Edited by cslwannabe on Wednesday 24th August 23:13

[tafkattn]

2ono said:

I've made a tikka paste before and treated the monkfish like chicken, cut into chunks, leave in paste overnight, remove excess paste put on skewers and bbq.

Was very nice indeed.

We do it with a masala marinade. Green chillies / garlic / ginger all minced together, jeera powder, cumin powder, turmeric, red chilli powder (Kashmiri works well - it's mild but flavourful), jeera seeds.

If you want it dry, just fry / sear it off in a pan. To make that into a saucy curry, gently fry off some cloves, cardamom, and cinnamon in a little oil. Sweat some onions, add tomatoes, bit of cream. Reduce until you're happy with it.

[Mobile Chicane]

I would flour, fry in butter, a lemon caper butter sauce over, and that's it.

To appreciate a novel ingredient, imvvho, means the minimum of pissing about.

[Ham_and_Jam]

Mobile Chicane said:

I would flour, fry in butter, a lemon caper butter sauce over, and that's it.

To appreciate a novel ingredient, imvvho, means the minimum of pissing about.

I do that sauce with sea bream. Very nice.

After a bit of thought, I’m going with pan fried marinated rogan josh. Mainly because I fancy it, and we’ve got some spare curry paste.

I’ll fry the tails as is, rest and slice the fish off the bone. Add a bit of water to the pan to make a quick sauce. Serve with sauté potatoes and sugar snaps.

[Audis5b9]

If you've got a meat thermometer, cook them to 50C and let them rest... they will be sublime.