Monkfish
Varieties
Monkfish are available as whole tails, with skin removed, or fillets.
Preparation, Uses, & Tips
The secret to successful monkfish cookery is to not overcook. Whichever of the following cooking methods you choose, your monkfish will be cooked when its flesh becomes opaque but is still moist on the inside.
When preparing monkfish, peel off the black skin with a paring knife, then pull off the thin silver membrane. To fillet, lay the tail on a board and slide a knife along next to the backbone.
Baking
Place monkfish in a greased baking dish, or wrap in oiled foil and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, or cover with sauce made of liquid, herbs, spices, and vegetables. Bake in a preheated 450°F (230°C) oven.
Grilling
Cut monkfish into cubes and place them directly on a greased grill, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade and close hood of grill. Cook until fish is opaque and moist on the inside, 6 to 8 minutes.
Broiling
Place seasoned monkfish on well-greased broiler pan and brush with butter or oil. Broil under preheated broiler 4 to 5 inches (about 10 to 12cm) from heat, until fish is opaque and moist on the inside.
Pan-frying
Coat monkfish with seasoned flour or crumbs and fry in a small amount of hot butter or oil, turning once halfway through cooking time.
Deep-frying
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Cut monkfish into similar-sized cubes. Dip in batter, drain, then slip pieces into hot oil. Cook until brown, about 2 to 3 minutes.
Poaching
Bring poaching liquid, consisting of water, broth, herbs, and spices, to a simmer. Slip in monkfish, then cover pan and keep liquid at a simmer for about 8 minutes per inch (about 2.5cm) of thickness.
Steaming
Place monkfish on a greased perforated rack over 1 to 2 inches (about 2.5 to 5cm) of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil. Steam 5 to 10 minutes for fillets 1-inch (2.5-cm) thick or less; 15 to 20 minutes for 2-inch (5-cm) thick fillets.
Storing
Keep monkfish cool on the trip from the market to your house. Never let it stay unrefrigerated for long. To store monkfish, remove packaging, rinse under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Monkfish will store well this way for up to two days. When well-wrapped, monkfish can be frozen for up to two months in a refrigerator freezer and for three to four months in a deep-freeze. Use lined freezer paper and wrap fish tightly from head to tail with at least two layers of paper. To thaw slowly, unwrap, place fish in pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place the whole fish (wrapped in a watertight bag) in a sink with cool running water, allowing about 30 minutes per pound (about 454g). For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5 minutes per pound, with equal standing time in between zaps (as one minute defrost to one minute resting).
Nutrition Highlights
Monkfish (cooked, dry heat), 3 oz. (84.9g)
- Calories: 82.4
- Protein: 15.8g
- Carbohydrate: 0.0g
- Total Fat: 1.6g
- Fiber: 0.0g
*Excellent Source of: Selenium (39.8mcg)
*Good Source of: Niacin (2.8mg), Vitamin B6 (0.23mg), and Vitamin B12 (0.88mcg)
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