The monkfish ranks a few of the maximum fierce-looking of sea creatures, with an unpleasant mug just a monkfish’s mom may love. The horrid face with its extensive, spherical smile unearths two monumental bear-trap-like rows of razor-sharp tooth pointing backward. This gifts a transparent danger for unwary small fish that occur to be in proximity when stated monkfish has its mouth open. They swim in naïvely however can’t swim out.
Worry now not. We hardly see an entire monkfish. As a substitute, fishmongers be offering trimmed monkfish “tails,” or monktails, because the thick fillets are tapered, moderately corresponding to lobster tails. In reality, monkfish used to be as soon as referred to as deficient guy’s lobster, recipes for which advise the cook dinner to sprinkle the fish with salt, pepper and paprika, broil it and serve with drawn butter. Its cooked texture is very similar to a lobster’s, too, however actual lobster it’s going to by no means be. (Nonetheless, what fish wouldn’t style just right ready this fashion and dipped in heat butter?)
Monkfish is firm-fleshed, lean. “Meaty” is the standard operative phrase right here, now not comfortable like sole or flaky like cod. In France, it is known as gigot de mer — as meaty as a leg of lamb. To me, a bigger monkfish tail seems like a beef tenderloin, in a position to roast.
So why now not deal with it like a easy roast? The use of a cafe chef’s method, I take advantage of butcher’s cord to wrap higher tails, making them compact for even cooking. However you’ll skip this step and get on advantageous.
Rub it with olive oil and season it generously with salt and pepper. For a southern…