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02-05-2013, 09:21   #1
ebixa82
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Best way to cook monkfish

Hi,

I've got a couple of monkfish fillets (about 200g) each.

It's such a tasty fish I don't feel the need to overcomplicate things, I just want to season and cook.

I was thinking of just frying in the pan for a couple of minutes either side and then placing in the oven at 150 degrees or so for 8-10 minutes.

How does this sound? I just want to make sure not to overcook it.

Does anybody have any tips/hints to get the tastiest results?

PS I bought these in Kish Fish in Smithfield, is there a fishmonger of similar quality in D2/4/6 area?

THANK YOU
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02-05-2013, 10:48   #2
the beer revolu
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Originally Posted by ebixa82 View Post
Hi,

I've got a couple of monkfish fillets (about 200g) each.

It's such a tasty fish I don't feel the need to overcomplicate things, I just want to season and cook. I

I was thinking of just frying in the pan for a couple of minutes either side and then placing in the oven at 150 degrees or so for 8-10 minutes.

How does this sound? I just want to make sure not to overcook it.

Does anybody have any tips/hints to get the tastiest results?

PS I bought these in Kish Fish in Smithfield, is there a fishmonger of similar quality in D2/4/6 area?

THANK YOU
I like to slice it into medallions and quickly pan fry it in neutral oil or oil and butter. Make sure you get the silver skin off. Lightly season before cooking and squeeze a bit of lemon on after.
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02-05-2013, 11:05   #3
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I like to slice it into medallions and quickly pan fry it in neutral oil or oil and butter. Make sure you get the silver skin off. Lightly season before cooking and squeeze a bit of lemon on after.
That's the simplicity I was hoping for.

Is there any need to coat in a bit of flour?
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02-05-2013, 12:03   #4
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That's the simplicity I was hoping for.

Is there any need to coat in a bit of flour?
You can do but I usually don't bother. If you don't have a decent non stick pan it might be better to.
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02-05-2013, 12:43   #5
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The Kish website has a decent recipe for what they call "blackened cajun monkfish" that we make now and again.

You might want to keep the seasoning simpler than that but would recommend it anyway. Usually have it with potato cubes and home-made salsa (simple salsa of tomato, onion, coriander and chilli)
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02-05-2013, 16:18   #6
murphym7
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I slice mine into medallions too and do it in a lovely white wine cream sauce on the hob, eaten along with crusty bread with loads of butter.
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02-05-2013, 22:17   #7
huskerdu
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I remove the inner silver skin , cut into medallions, coat in flour with loads and loads of black pepper, and fry on a very hot pan until a crust formed, which is only a few minutes. I serve with a red pepper sauce.

That has given me an idea for the weekend

BTW, how much did you pay for it ? Its a wild price, these days.
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03-05-2013, 00:44   #8
ebixa82
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I remove the inner silver skin , cut into medallions, coat in flour with loads and loads of black pepper, and fry on a very hot pan until a crust formed, which is only a few minutes. I serve with a red pepper sauce.

That has given me an idea for the weekend

BTW, how much did you pay for it ? Its a wild price, these days.
I got it on offer at 25e/kg

My friend has just told me he bought some in Mortons in Ranelagh for 35e/kg, that is scandalous.
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03-05-2013, 00:46   #9
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smoke it
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03-05-2013, 15:46   #10
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I got it on offer at 25e/kg

My friend has just told me he bought some in Mortons in Ranelagh for 35e/kg, that is scandalous.
€25/kg is a great price.

€35/kg is a standard price for monkfish a lot of the time.
Savage, but hard to get it cheaper than that.
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03-05-2013, 15:53   #11
ebixa82
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€25/kg is a great price.

€35/kg is a standard price for monkfish a lot of the time.
Savage, but hard to get it cheaper than that.
Kish Fish had it on offer at 25, I think it's normally 30e there.
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