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Poor Man's Lobster? OMG! What Did I Do Wrong? Monkfish Disaster!

Now I know monkfish will never win a beauty contest when seen in its natural habitat, but the beautiful fillets nicely priced seemed worth a try. and reasearch said it was a popular fish in Europe-poor man's lobster. We broiled it and basted it with butter/garlic and were sure not to overcook. It had no taste and an offesive rubbery texture. Anyone know what we did wrong or was it the purchase itself that was the error?

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  1. its usually boiled or braised if you're looking for lobsteryness

    1. That's Monkfish for you.
      I've used it in fish chowders or cioppino.

      1. POOR MAN'S LOBSTER is doofus network hogwash - monkfish has a character all it's own and is sadly being fished to extinction. give those tails alot of respect and cook them the same way you would fillet mignon.

        also, don't forget the cheeks! those are prized even more than the tail.

        1. I've only poached and pan-fried monkfish filets.... I thought they were pretty awesome: flavorful, and lobster-like in texture. Maybe you overcooked them?

          2 Replies
          1. re: linguafood

            If the monkfish was rubbery, it was overcooked. The PML moniker applies to texture rather than taste. The flavor is quite mild.

            1. re: greygarious

              I agree that rubbery fish by definition has been overcooked.

          2. i understand monkfish needs to be rested like beef before serving.

            3 Replies
            1. re: appycamper

              That won't save anything if you've already overcooked the fish.

                1. re: C. Hamster

                  season 5, episode 11? eric ripert? maybe...