MONKFISH RECIPES
Weyand Fisheries, Inc.
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MONKFISH RECIPES |
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Weyand Fisheries, Inc. |
Monkfish, (Lophiidae), also known as anglerfish. Monkfish meat is as lovely as the fish is forbidding with its oversized head making up almost half of its length. The only edible portion of the fish is the tail which as a firm white meat and a lobster like flavor.
CAPTAIN'S MONKFISH STEW |
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| 3 pounds monkfish, trimmed and cut into
1-inch cubes Flour 2 large peeled onions and chopped 4 lg tomatoes peeled and cut into small wedges 2.5 tblsp. vegetable oil 1 tblsp. butter |
2 garlic cloves, peeled and minced 2 tblsp. chopped parsley 1.5 cups white wine Salt & pepper to taste 1 teaspoon sugar Cayenne pepper to taste |
| Dust in fish lightly in flour and sauté in hot oil until tender and golden brown on all sides. Remove fish from pan and drain on a paper plate. Add onions and garlic to pan and sauté 3 minutes. Stir in tomatoes and parsley and sauté 5 minutes more. Add wine, sugar and the butter kneaded with 1 teaspoon flour. Stir in remaining ingredients and the sautéed fish, stir for 1 minute and serve over hot rice. | |
| SERVES 8 | |
Copyright @ 2000 Weyand
Fisheries, Inc.
Last updated June 26, 2000