Freshcatch

Al Reckons

Often referred as poor mans lobster, which I think is a bit of a stretch.  I presume it is called that due to two things, one its firm texture and two its 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 I like to use 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. An example of this is another way I sometimes cook monkfish is that I cut the fillets into three or four centimeter high rounds, then wrap thinly sliced prosciutto around the circumference, using a toothpick to secure, then I start the monkfish medallions in a skillet getting good color on the top and bottom of the fish, then finish cooking them in a pre heated oven for a few minutes until done. Kind of Italian styles…..served with roasted peppers and tomatoes etc.