Monkfish

Pūwhara

Kathetostoma Giganteum

Seasonality – Year round

Catching Method – Trawl

Raw Preparation – Yes

Cooked With Skin On – Yes

Preferred Cooking Methods – Sautéed, roasted whole, baked, BBQ’d

Substitute – Ling, Conger Eel, Scorpion Fish

 

This fish is often referred to as poor mans lobster, which some think it’s a bit of a stretch. It is called that due to its firm texture, and the fact that the fillets take on a similar shape as a de-shelled lobster tail.

Monkfish is a perfect fish to pan roast, cook in a wet cooking situation like in a curry or seafood stew and is also an ideal fish to use if you are BBQing. Due to its firm flesh it is also possibly the best fish for using if making kebabs.

A combination for kebabs is Monkfish, Red Onion, Zucchini, Red or Yellow Capsicum, then repeat. If using bamboo skewers, it pays to soak them in water for five minutes prior to threading on the fish and vegetables.

Because Monkfish has this terrific firm texture it also takes on big flavours. To understand what this means, cut the fillets into three or four centimeter high rounds, then wrap thinly sliced prosciutto around the circumference, using a toothpick to secure. Start the monkfish medallions in a skillet getting good color on the top and bottom of the fish, then finish cooking them in a preheated oven for a few minutes until done. Kind of Italian style; served with roasted peppers and tomatoes etc.

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