Forget about going to a fine dinning establishment to feast on lobster when you can feast on something as popular and tasty as monkfish. Finding monkfish is somewhat of a chore, yet with a little persistence and the right seafood store, it shouldn’t be all that difficult. Your first impression of seeing it in the display area might be a little of a turnoff. Monkfish sold retail,is usually cleaned and ready to cook.It’s not the most appealing fish to look at it,in it’s raw state. The skin and head should be off and the belly of the fish gutted and cleaned. Monkfish with its distinct lobster taste,is ideal for a seafood stew or a bouillabaisse. I prefer to marinade the fish a day ahead of time. I also like grilling this fish lightly and then finishing it off in the oven. Some chefs like to pan fry it prior to finishing it the same way I do. Basically it’s a matter of personal preference. A good grill flavor from a wood induced heat or plain charcoal is just as good. Once the fish is prepared, I like to serve it over a bed of fresh saute spinach. In the past I have also served it over braised leeks with a little saute radicchio for maximum color and presentation. Either way will work fine for the novice chef.So if it’s lobster you love, here’s a recipe where you don’t have to waste your time picking through shells. Nor will you be paying high dollar for just a little meat. I like roasting off some fresh garlic as an accompaniment to this dish. I hope you enjoy this the recipe. It will easily yield you four portions.
For the marinade ( done a day ahead of time )
1) 4 – two pound monkfish
2) 1 lemon squeezed save and use the halved skins in the marinade
3) 1/2 cup of white wine Chablis
4) 3 teaspoons of old bay seasoning
5) 3 teaspoons of chopped roasted garlic
6) 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh basil
7) 1/8 cup of extra virgin olive oil
Directions for the marinade–simply mix all ingredients in a mixing bowl–place fish in a deep enough pan to house the fish–pour the marinade over and refrigerate overnight.–Save the marinade the next day.
Next Day:
Roast 1/1/2 cups of whole garlic with a little virgin olive oil at 350 degrees. This will be for the of the fish when your ready to serve– It should be golden brown –do not burn.
Directions – Place the fish on a fiery hot grill and just mark the fish–put the fish in the oven with the marinade from the previous day and bake at 350 degrees about 15- 20 minutes. Bake till the fish feels firm to the touch. Plate up on a warm plate with saute spinach with the fish on the top. Sprinkle the roasted garlic cloves and marinade juice on top of the fish and serve.
Serve with a little warm clarified butter and some old bay seasoning on top
Now close your eyes, taste it, and tell me thats not lobster !!
