A whole monkfish is never attractive. Its sight often makes those who are unfamiliar with it scared like a wild bird flies. However, its beauty is inside. A light flavor that melts every fish lover, firm flesh, and no bones… these are three very good reasons to try to make grilled monkfish as it has a good taste and a wide range of delicacy possibilities!
With its firm and delicate flesh, monkfish is popular, especially in holiday recipes. It remains to be seen how to grill it so that it stays tender. In the rest of this article, we will show you some of the ways to prepare a monkfish and then show you some of the tastiest and popular grilled monkfish recipes, as well as some tips and tricks to put into consideration.
Whether on the grill, in the pan, or in the oven, thanks to these tips and recipes, grilling monkfish fillets or in a whole will no longer hold any secrets for you! Below are some of the most popular grilled monkfish recipes to try out!
With the bread, you can, in the Mediterranean style, dunk the sauce and eat it along!
It is necessary to add butter or olive oil to obtain a cooking juice, which is used for basting regularly. You can also garnish the inside, instead of the central ridge, with sauce, herbs, a julienne of vegetables, etc.
As its flesh is firm, monkfish is ideal for BBQ kebabs, casseroles, curries, or soups. Anything is possible.
Making sautéed fish is easy, as long as you follow a few rules. Do not cook the monkfish at too high a temperature, otherwise, the outside will dry out and the flesh will not even be cooked. Brown the fish on both sides, then turn off the heat and let the heat of the pan gently cook the monkfish to the core. Children and fish don’t always mix. But your little ones won’t resist this monkfish burger.
The flavor of baked monkfish is irresistible! In addition, cooking monkfish in the oven is very quick and easy. You can cook it in an oven with eggplant, zucchini, and pepper ratatouille.
Grilled monkfish tastes great, is very healthy, and, on top of that, is low in calories! When you’re ready to give one of the recipes a try, you should know that the big ugly head of monkfish is usually removed directly on board the boat. Only monkfish tail and monkfish fillet, therefore, arrive in the market. However, if you end up getting a whole monkfish, you will have to strip and fillet it. However, your fishmonger can prepare the fillets for you by removing the skin, which otherwise shrinks during cooking, dragging the flesh with it.
Overall, monkfish has a flesh that is firm, white, and has a sweet flavor, ideal for grilling. Monkfish is a real delicacy, much more refined than you might think.
