Delicious Monkfish

Monkfish Fillets
Flavour:
Mild, slightly sweet

Flesh and texture:
Firm, solid flesh that does not flake easily
‧ Flesh and texture are reminiscent of scallops or even lobster meat

Excellent served in sauce and with marinade
Ideal for barbecuing


Preparation
Steaming, poaching, braising, frying, boiled, smoked, oven-baked and
grilled on the barbecue


Skillet Monkfish Fillets in Parmesan Crust
4 monkfish fillets, about 800 g; Dijon mustard; 1 tsp of Espelette pepper
(to taste); 4 Tbsp of breadcrumb; 1 Tbsp of finely chopped parsley; 1 Tbsp
of grated parmesan; 1 large knob of butter; salt and pepper.


Preheat oven to 210°C (425°F)
‧ To prepare crust, combine breadcrumb, chopped parsley, grated parmesan
and Espelette pepper.
‧ Season all sides of monkfish fillets with salt and pepper.
‧ In a non-stick skillet, gently brown fillets in butter for about 4 to 5
minutes (depending on thickness).
‧ Remove fillets from skillet and brush them with Dijon mustard, dust with
coating mixture and return to skillet, cook for another 4 to 5 minutes
(depending on thickness) and serve.

*To add some extra crunch to the crust, bake in oven at 210°C (425°F) for 5
minutes, turn once to achieve an overall golden colour.


Tarragon Monkfish en Papillote
4 monkfish fillets, about 800 g; 2 Tbsp of olive oil; 1 clove of garlic; 2
green onions; 1 lemon; 2 sprigs of tarragon; salt and pepper.

— Preheat oven to 210°C (425°F)
‧ Chop garlic, mince green onions, cut lemon into thin slices.
‧ Tear out 4 sheets of aluminium foil, arrange one monkfish fillet in the
middle of each ***, add a pinch of garlic, green onions, tarragon and
cover with 2 lemon slices. Drizzle with little oil and seal fish inside
foil pockets (papillotes).
‧ Bake papillotes in oven for 15 minutes.
‧ Serve on a bed of tarragon flavoured rice with your choice of green
vegetable, such as fresh and tender snow peas.
.