Monkfish is a delicious fish that you should try if you haven’t before. There are several reasons to like grilled monkfish (one of my favorite ways to prepare it). Here are a few of my favorite reasons for purchasing and cooking this fish while entertaining guests or creating a great and unique supper for my family.
Despite the fish’s ugliness and its reputation, it’s really a superb piece of fish. It’s pricey, greasy, and not at all dry. This implies that you
- 1.) Serve your guests to make them feel special.
- 2.) You can cook it in almost any way you want because, due to its fatty composition, it does not dry out quickly.
- 3.) Its single central bone is simple to remove, eliminating the stress and inconvenience of small “fish bones.” That’s my kind of fish.
Broiled fish is a fast and healthy main course option. It just takes a few minutes to prepare, and clean up is simple. Combine this straightforward approach with this simple-to-prepare fish, and you’ve got yourself a sure-fire winner!
One last note about monkfish: it’s popular among children. These “fatty” fish, like salmon, are popular with the younger generation. Monkfish may be served in bite-size chucks, eliminating the bone and making it kid-friendly. And, of course, there are no bones for children to choke on. Isn’t it lovely, n’est-ce pas?
This is a simple yet gorgeous recipe that will wow your family and friends. When entertaining, this is a meal that will keep you out of the kitchen and among your guests.
Preparation time: 10 minutes
Time to broil: 15 minutes.
- Four fillets of monkfish
- 2 teaspoons (soup spoon) separated extra virgin olive oil
- 1/2 a lemon, for squeezing over the fish.
- 2 tsp sea salt (soup spoon) + a few whole fennel seeds
- To taste, fresh chopped parsley
- To taste, freshly cracked pepper.
- To taste, freshly grated Parmesan cheese
Turn on the broiler in the oven. Rinse the fillets under cold water and pat dry with a paper towel or clean dish towel; rub the filets with lemon juice on both sides and place them on a cookie sheet or baking dish.
Rub each fillet with 1/2 teaspoon each of salt and fennel (or to taste); drizzle with olive oil; sprinkle with finely chopped parsley, freshly cracked pepper, and Parmesan cheese.
Broil for 10–15 minutes, or until cooked through and golden brown (leave roughly 8 inches between the broiler and the fish).