![]() ![]() Stir through, and set aside.ĭust the monkfish fillets with the remaining spice mixture. Stir in the drained eggplant when hot, add the double cream, lemon zest, a splash of the lemon juice and some salt and pepper. Heat a little olive oil in a saucepan, stir in 1 1/2 tablespoons of the toasted spice powder and cook for 2 to 3 minutes. Pass through a fine sieve to remove any bigger pieces. Blend the seeds in a spice grinder to form a powder. When toasted, remove from the heat, and leave to cool. Toast the cumin and coriander seeds, either in a dry frying pan set over a low heat or in an oven preheated to 350 degrees F, 8 to 10 minutes. Transfer to a sieve set over a large bowl, and leave to drain in the fridge overnight. Using a sharp knife, chop the flesh until it forms a rough puree. When the eggplants are cool, cut them down the middle and scoop out the creamy flesh, taking care not to pick up any of the toasted black skin. Remove the eggplants from the oven, and leave to cool. When scalded all over, place the eggplants on a baking sheet, and bake until cooked, 35 to 40 minutes. Put the eggplants over an open flame on the top of the stove, and burn the skins. Here’s our Grilled Monkfish Tacos with Chipotle Slaw that’ll make you think twice about tilapia in your fish tacos.Preheat the oven to 350 degrees F. It’s a great cold weather dinner and a nice dinner party meal. In the kitchen, roast monkfish in the oven over thinly sliced waxy potatoes. Anything you can do with lobster or scallops you can do with monkfish. They’ll go well with any quick sauce that complements your menu. We grill the fillets rubbed with a little oil, salt, and pepper, and served with parsley and fresh lemon. Serve grilled monkfish any way you would a lobster or mild white fish. A well-oiled fillet and grill grate make the process easier and the fish better tasting. It’s not flaky, but nevertheless, handle with care on the grill using tongs and a spatula. If you’ve ever pulled the membrane off a rack of pork ribs, then you’re ready strip a monkfish. The fillet has a thin gray membrane that needs removing. Another bonus is that its center cartilage makes monkfish truly boneless. It’s often called “poor man’s lobster” for its similar look, texture, and more affordable price $10/lb). We usually grill monkfish because unlike most white fish that ends up falling between the grates, monkfish doesn’t flake and can even be cut into medallions before grilling. Monkfish is a surf and turf dream come true: meaty exterior like a charred steak with a sweet lobster-like texture inside. Remember the big hunks of fleshy white meat he tossed on his rusty grill which they ate ravenously with bare hands without checking for bones? That was a giant monkfish. If you ignored the critics and saw Waterworld anyway, surely you recall the scene where The Mariner baits himself to catch the ugly sea monster to feed his cranky passengers (including the very hot Jeanne Tripplehorn with those very chapped lips). We get why everyone was so dirty in Max’s post-Apocalypse desert, but why were they so filthy in Waterworld? It was the at-sea version of his all-time favorite Mad Max 2/The Road Warrior. ![]() RB is one of the few who admits to watching Kevin Costner’s 1995 flop-buster film Waterworld more than once. Watch for monkfish at the fish counter and the rest is easy. ![]() Oven roasted monkfish over waxy potatoes. ![]()
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