Ingredients
-
1 1/2
-
3/4
-
3
-
2
-
1/2
-
1/4
-
1/4
-
-
-
-
-
-
-
-
Directions
Monkfish in Lemon Butter Wine Sauce,Very Simple Monkfish Recipe. I had something similar in Venice Italy. I have been searching forever for a monkfish recipe with no luck. In fact I became rather intimidated as most sites I found info on said Monkfish was difficult to prepare. So I made this one up Myself. My Husband & children loved it. The cooking and ingredient quantities are estimated as I just threw everything together & this was the 1st time I made this.,Cut the butter in half, added some garlic, seasoned bread crumbs, still very blah. I looked for the membrane that people are asking about and didn’t see it. After cooking, the membrane turned gray and hard to cut it with a sharp knife. Was 1″ wide and had to rip it out like a rubber band, which also pulled off all seasoning which I spooned back on. Do you have to ask the fish store to remove the membrane? I really don’t think I’ll ever buy it again. Definitely did not taste like lobster.,My family really enjoyed this. I had 5 pieces equal to 1.5lbs. I added fresh garlic on each piece, used dry parsley (wanted fresh but didn’t have,) and used the good white wine. I cooked in a steam oven at 210 degrees for 20 minutes. It was perfect. The broth that resulted was delicious. I couldn’t stop eating rice with it. Needless to say, I overate. Thanks!
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Steps
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1
Done
|
Cover Broiling Pan (at Least 1/4" Deep) With Foil. Heat Broiler to Low. |
|
2
Done
|
Place Monkfish Fillets in Pan & Season With Salt & Pepper. |
|
3
Done
|
Slice Sticks of Butter in 1/8" Pieces & Lay on Top of Fish. |
|
4
Done
|
Sprinkle Lemon & Wine Over Fish. |
|
5
Done
|
Sprinkle Fish With Parsley. |
|
6
Done
|
Place in Broiler For Aprox. 15 to 30 Min (i Am not Sure of the Time as I Was not Paying That Much Attention to It). I Just Checked the Fish Every Few Minute & Took Out of Oven When Fish Started to Flake. |
