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  1. #1
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    blackgang's Avatar
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    How do you cook monk fish fillets?

    I bought a 5 Kilo case of Monk Fish Fillets and have no idea how to cook then unless it be to steam em.

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    Fry them in olive oil?

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    Are they the Monkfish that you get in the states and UK?

    If so then here is how to do them !

    Brush them lightly with olive oil and then a dusting of black pepper
    Put them in a shallow roasting pan with about half an inch of milk in the bottom
    Cover the pan and put it in the oven at about 90-degrees
    20 mins should be enough if the fillets are an inch thick
    Take the cover off and put a thin layer of grated cheese all over the fish and milk
    -back in the oven for another 5 mins
    Take 'em out
    put the fillets on a tray and with a bit more cheese on top pop them under the grill until the cheese is all bubbling - meanwhile crush a bit of garlic and add it to the milk with a bit of cornflour ( add some more milk if it is a bit too thick )
    Make a garlic/cheese sauce out of it
    Serve with plain boiled potatoes and something green !

    Used to be a best seller in my bistro in UK !

    Enjoy !

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    Coat them in flour and pepper and salt and pan fry them or brush them with melted butter and grill (broil) them.

    Or finely chop onion, garlic and a bit of butter, spread it on top and grill them.

    Fry them and make the flesh into fish cakes with mashed potato, onion, fresh herbs and a beaten egg, roll them in bread crumbs and shallow pan fry in oil.

  5. #5
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    Quote Originally Posted by Tyler View Post
    Fry them in olive oil?
    YUKK. Olive oil.

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    ^^^
    Goes down well with a pint of chilled dry cider or apple juice !

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    Thailand Expat jandajoy's Avatar
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    Dab of butter, sprinkle of salt and black pepper.

    Microwave for 2-3 minutes



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    blackgang's Avatar
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    Thanks guys, I also Googled it and they are very easy and quite like the sheepheads we used to catch in the warm waters of the Pacific off of the mexico coast, just like lobster if steamed and fixed right, makes a hell of a Lobster cocktail.
    I think these came from NZ or Aust. as I got them from my meat supplier.

    I checked and from NZ, also known as Stargazer.

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    they are the ugliest fish in the world! but tasty and no bone problems

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    If skin on the filets - chop garlic finely mix with coarse salt and rub vigorously on the skin, place in a lightly oiled baking dish (glass works good). More very finely chopped garlic on the top.

    If you can find Contadina Stewed tomatoes drain one can and pour over the top.
    If not you can make your own by draining a can of tomatoes,Dice the tomatoes add diced onion, green pepper, cilantro and a touch of Italian seasoning. Bring to a simmer and then cool.

    Preheat oven to about 110 C put in the fish and check after twenty minutes, should be just done and flaky.

    Remove, plate, and add fresh Parmesan Cheese to taste. Serve with garden salad. Total time is 25 mins from start to finish if you already have tomatoes prepared.

    E. G.
    "If you can't stand the answer --
    Don't ask the question!"

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    Thanks Guys, they seem easy to prepare, and I know the sheepheads were easy, just steam them and use like lobster.
    EG, these are skinless as far as I know, looks that way in the pic anyway.

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    Quote Originally Posted by DrAndy
    they are the ugliest fish in the world! but tasty and no bone problems
    You got that right.



    Unlike lamb, BG will eat em.

  13. #13
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by blackgang
    very easy and quite like the sheepheads
    Steamed, fried grilled or baked. Pretty much the same as grouper. Depends on ones taste.

    Never cooked monkfish but a friend served up this. Damn good and easy to make.



    Bacon-wrapped monkfish recipe - Recipes - BBC Good Food

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    They do look some different than the California sheephead that we caught off the Baja coast in the Pacific.
    But what the hell, I give it a try, long as it don't taste like no fukin mutton.

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    Don't think I've ever had 'em, but that pic ^^ of 'em sure looks good, Norts. If it's sea chow, can't taste like sheep guts, BG.

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    If the fillets are long and thick you can also make up a mixture rosemary, sage and whatever else you fancy. couple of tablespoons of virgin Olive oil and a squeeze of lemon juice, crush in a pestle and mortar till you get a good paste.

    rub in/on fillets really good and put in refer for 30 mins or so.. BBQ... killer

    E. G.

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    I would cook them in foil. Keep it simple.

    Ingedients:

    Lemon
    Black pepper
    Small amount of salt
    Chopped shallots
    Butter?
    Whatever else takes your fancy

    Place the fish and the above in the foil and wrap like a parcel.
    Put on the hotplate or BBQ and cook slowly.

    Whack fork through the fillet after about 15-20 mins and away you go, eat it.

  18. #18
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    Well to make it easy first time, I got a can of beer, poured it in my good fry pan and a rack and steamed 2 of the fillets for 10 minutes and took em out and we ate all of them, wife said next time use just 1 fillet, I thought they tasted good and she said they tasted like crab to her, but she be Thai so she really has no idea what good food should taste like.
    But at least she has learned enough to eat a beef steak rare instead of ruined.
    Anyway I have about 9 and 1/2 kilo left so will try some different ways.

    The good thing is, they do not taste like fish....

  19. #19
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    Man I love monk fish its so good! I just cut into medallions and sauté with olive oil and garlic. The last time I did monk fish I served them up with my whipped Yukon gold potatoes (I throw in cream cheese, butter and sour cream). Damn good eats!! Poor mans lobster.

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    Hey,
    I bought the same 5 kg type promotion , totaly tastless any way you cook it.
    Talapia has more flavor. Pla Nin
    Crash

  21. #21
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    We have finished the case of Monk Fish and I am going to order another next time I order as everyone that ate them here thought they were good and a friend ordered a case and he says he also gets Alantic Cod fillets from them that are great so I will try some of those too, I do not like fish that tastes fishy and I will not eat fresh water fish that taste like mud from Thailand contaminated water ponds.

  22. #22
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    Quote Originally Posted by ltscrash View Post
    Hey,
    I bought the same 5 kg type promotion , totaly tastless any way you cook it.
    Talapia has more flavor. Pla Nin
    Crash

    if you buy it fresh, it is a great fish, but frozen does ruin the taste

    I have been eating very fresh fish straight off the boats for the last two months, what a difference!

    we went to a so-called good restaurant and the fish had no taste. They admitted it was frozen; you can get used to tasty things!
    I have reported your post

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    Don't they use monk fish for making scampi??? not sure.

  24. #24
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    ^ Scampi is made from shrimp in the US not sure about the ROW.

  25. #25
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    They use it for Thermador I know,
    I cooked it a few didfferent ways and it was all good as far as I can see.
    Just do not overcook.

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