Broiled Monkfish Recipe

Monkfish is a really nice fish if you haven’t tried it, you should! There are many reasons to like broiled monkfish (one of my favorite ways to prepare it). here are a few of my top reasons for buying and preparing this fish when I’m entertaining guests or concocting a delicious and special meal for my family.

Despite the ugliness of the fish itself and its name, it’s quite a fantastic piece of fish, really. It’s expensive, fatty and not dry at all. This means that you

1.) serve to company and make them feel special

2.) prepare it just about any way you would like to because of its fatty nature it won’t dry out very quickly

3.) its single central bone is easy to remove without the worry and hassle of little ‘fish bones’. Now that’s my kind of fish.

Broiled fish is a quick and healthy way to prepare your main course. It requires very little cooking time and the clean up is quite hassle-free. Combine this easy way to prepare this easy-to-prepare-fish and you have got a real winner dinner!

One last word on monk-fish is this: kids tend to like it! Like salmon, these “fatty” fish are well received by the younger crowds. It’s easy to serve monkfish in bite-size chucks, removing the bone, and making it kid-friendly. And of course, you don’t have to worry about bones for kids to choke on. Beautiful, n’est-ce pas?

Broiled Monkfish

Nice and easy but elegant dish that will impress family or guests. It’s a recipe that will keep you out of the kitchen and amongst your guests when entertaining.

Serves: 4

Preparation Time: 10 minutes

Broiling Time: 15 minutes

  • 4 monkfish fillets
  • 2 teaspoons (soup spoon) olive oil, Extra Virgin, separated
  • half a lemon, to squeeze over fish
  • 2 teaspoons (soup spoon) sea salt + a couple of whole fennel seeds
  • Freshly chopped parsley to taste
  • Freshly cracked pepper to taste
  • Freshly grated Parmesan cheese to taste
  • Turn on broiler in oven. Rinse fillets under cold water, pat dry with paper towel or clean dish towel; rub filets, front and back, with lemon juice; arrange on cookie tray or baking dish.
  • Rub 1/2 teaspoon salt and fennel on each fillet (or to taste); drizzle each fillet with olive oil, sprinkle with freshly chopped parsley, freshly cracked pepper and Parmesan cheese.
  • Slide under broiler (leaving approximately 8 inches between broiler and fish) and broil for 10-15 minutes or until cooked through and golden brown.

Source by Anne Dessens

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