Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, steamed monkfish. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Steamed Monkfish is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Steamed Monkfish is something that I’ve loved my entire life. They are nice and they look fantastic.
Scatter the wild garlic, garlic chives or shredded fresh garlic over the fish and steam, covered, for a further minute. Learn how to cook great Steamed monkfish. Crecipe.com deliver fine selection of quality Steamed monkfish recipes equipped with ratings, reviews and mixing tips.
To begin with this recipe, we must first prepare a few ingredients. You can cook steamed monkfish using 2 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Steamed Monkfish:
- Get 1 large piece Monkfish
- Prepare Greaseproof Paper
The flavours are bold, but well blended to accentuate, not mask the natural sweetness of the fish. Classically this recipe would be cooked in a steamer, but I have opted to wrap the ingredients in tin foil and cook in the oven to make it easier. monkfish is a superb firm white fish, with a taste similar to king prawns. It is now widely available at a reasonable price. If it has been filleted and deboned it can be used exactly like prawns, however it is often sold sold on the bone as monkfish tail.
Steps to make Steamed Monkfish:
- Skin if required, wash to remove any other scales etc.
- Simply wrap in the greaseproof paper, while still wet, folding over the edges of the paper to create a pouch.
- Microwave for 4 minutes on high. Leave to stand for four minutes. Microwave again for four minutes, then stand for four minutes. Unwrap packet and serve with boiled or mash potatoes, or other vegetables, or sauce, of choice!!
Removing the meat from the bone while the fish is raw can be tricky and wasteful. However, once cooked the meat just falls off. Monkfish holds up to pan-frying, grilling, roasting, and baking. Take care, however: monkfish is a lean fish that tends to dry out if overcooked. Before cooking monkfish, make sure to remove tan or gray veining or membranes, which are harmless but have a chewy texture.
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