What's the deal with cooking monkfish? Supposed to be the ugliest thing in the sea but delicious..."poor man's lobster". Does anyone have any good recepies for monkfish? I've never cooked it and could use some advice.
According to the Monterey Bay Aquarium's Seafood Watch list (http://www.mbayaq.org/cr/seafoodwatch...) monkfish is a threatened species:
Unfortunately, high demand has encouraged heavy fishing pressure, and populations have become over-fished off the U.S. Atlantic coast. Due to strengthened fishery management, monkfish are beginning to show signs of recovery but are still at low numbers.
An additional concern for monkfish is the way they are caught. Monkfish are usually caught using bottom trawls, a method that can damage seafloor habitat and often results in high bycatch of unmarketable, illegal or undersized species. For these reasons, we recommend you avoid monkfish.
Recommended Recipe Alternatives:
Catfish (farmed), Rainbow trout (farmed), Tilapia (farmed
The Seafood Watch site is a great site for learning more about what you're eating, and it has pocket guides to take along when you are shopping so you can make sure you aren't contributing to the problem of over-fishing pressured fish stock.
Thank you for letting me know that monkfish are endangered and that fishing for them destroys the sea floor. Even more useful will be the site that you passed on. I will certainly check it to learn more so that enjoyment of good food is not at the expense of endangered species.
While I would never recommend purchasing an over-fished, threatened species, the alternatives suggested just aren't even close to the texture of monkfish. Buy a lobster instead.
Monkfish is far from a threatened species. They are wide ranging fish. From italy to the pacific. They are usually bycatch of dragnet and gill net fishing. Most lobstermen catch them in their traps now and then. According to the Northeast Fisheries Science center it is not a currently over fished species. Only in the south is it over fished. They are caught through trawling, just like shrimp.
You can most likely buy them from your local fish processing plant. You can buy them online already filleted. They are a nearly impossible fish to ruin. They were considered over fished in the late 1980's. Since 1991 the population has rebounded, with the acception of the heavily fished stock in the south.
My favorite recipe is as follows:
monkfish 3 large fillets cut into chunks, blood line removed, grey membrain removed. Sharp knife, like shaving.thick bottom pan, olive oil to coat bottom, salt to season fish. Flour monkfish. put fish into pan after being floured. Oil will simmer around the edges.Tight artichoke and green stem. Pluck outter leaves till soft white. Should crackle. Serated knive, cut off tip.Peel down side like a potatoe and remove steps. Cut in half remove the choke.Cut artichoke into quarters. Set aside in water with the juice of 1 lemon. To prevent oxidization of the artichoke.Fish shouldn't be touched until it's got a nice golden crust. Remove fish when half cooked and carmalization in bottom of pan. Add more oil, about 3 tbs, chopped onion, little bit of salt, pepperochino, 3 table spoons of hot water to deglaze, then add tomatoe paste, reintroduce fish, add capers. Add 1/4th of a bottle of white wine, NOT COOKING WINE. Let alcohol burn off. Add artichokes.Add enough water enough to cover monkfish, cover simmer 20 minutes. check it, and let it sit for 15 more minutes. The artichokes should have an olive green color when done. Plate family style on a platter.
edit-I like sutter home, it's wonderfully sweet white wine.
Fennel and capers
olive oil in pan, to cover bottom, 2 medium onions, cut onions and fennel large, add onions to pan. 2 pinches of salt. Remove fennel stocks. Remove brown and tough spots.Remove bottom stem. Cut in half. Remove core in the bottom of the bulb. Cut in half again, then quarters. About 2 bulbs. Add to onions. 2 pinches of salt, capers, 1/2 cup. Pepperocino. Lower the flame, cover it and let it carmalize. mix occationally and let simmer. Total of 15 minutes. Plate family style on a platter.
Monkfish is delicious, but I don't get the lobster comparison. It is nothing like lobster either taste-wise or texturally. I think it is just a marketing gimmick. It is available in the fish section of the Chinese supermarkets on Gerrard. I like this recipe:
Preparation time: One hour
Monkfish: 3 lbs
Olive Oil: 3 tablespoons
Garlic: 1 clove
White Wine: 1 1/2 cup
Diced Tomatoes: 1 can (28 oz)
Red Pepper Powder: dash
1/4 teaspoon salt
1/4 teaspoon pepper
Ingredients for the Rouille (or you may decide to buy it in a store!)
Yolks: 2 (Watch the quality of eggs)
White Bread: 1 slice of sandwich white bread crust removed
Garlic: 2 cloves
Milk: 1/4 cup
Saffron: a large pinch, i.e. a rounded 1/8 tsp
Red Pepper Powder: dash
Olive Oil: 1 cup
1/4 teaspoon salt
Peel and chop onions.
Heat olive oil in large saucepan over medium heat.
Stir in onions and cook for 8 minutes.
Cut monkfish into serving pieces.
Stir in monkfish pieces and crushed garlic.
Cook for 3 minutes over medium heat.
Stir in white wine, diced tomatoes, red pepper powder, salt and pepper.
Cover and cook over low heat for 40 minutes stirring occasionally.
For the Rouille:
Peel and mince the garlic.
Moisten the white bread in milk and squeeze out the liquid.
Put in a blender the white bread slice, garlic, red pepper, saffron, salt & pepper add yolks and puree in the blender.
Beat into a mayonnaise with an electrical beater while slowly adding the olive oil.
When the rouille is ready, keep it chilled in the fridge until it is served (avoid keeping it more than one day).
Actually the monkfish population is recovering. It is still on the "Avoid" lists because of the method used to catch them -
Excerpt from Seafood Watch at Monteray Bay Aquarium ----
"Monkfish are usually caught using bottom trawls, a method that can damage seafloor habitat and often results in high bycatch. Monkfish are also caught using gillnets, and this can result in the accidental catch and death of sea turtles and marine mammals."
no offense taken, sorry for the delay in replying been busy. From the marine biologist here in rhode island, at ccri, they help in the studying, and I was told straight out the monterrey bay people need to update and reword things, it's misleading.
I usually catch my own monkfish, and I never have a problem finding them, find a place the bottom trawlers ain't been hitting, and your all set. I stick close to wrecks cause the bottom trawlers get the nets snagged. I find them mostly with skates in their belly. About 75 feet of water for the wrecks. Jigging always works pretty good too, expecially off chatham, mass. I've also had great success March or April, locate a dragger working flounder in about 60 feet of water.Setup your drift in his wake to follow his path. Bait, whole flounder or skate wing with skin on, fished on a fishfinder rig. I usually go buy skate from the local flounder charters, tell them I need 6 or 7 of them and I'm all set for the day. Worse comes to worse you at least have skate wings for dinner.
The only reason I don't like subsituting it, is cause monkfish is a nice firm fish, and is nearly impossible to wreck , doesn't flake very easily like cod or hake will or so my nana taught me.
It is the most hideous creature I've ever prepared. I can debone a chicken, break down a lamb and fillet a fish without a flinch. BUT, if you are at all squeamish, do not take on a monkfish. Try to get some fresh cleaned fillets from a decent fishmonger.
I've only used it in bouillabase, a great substitute for lobster.