Monkfish have a mildly, sweet taste and a firm dense texture. It is sometimes referred to as the "Poor mans Lobster." The flesh is covered with a blueish-gray membrane which needs to be pulled/peeled off before cooking.
Monkfish Americanus are a deep-water, bottom dwelling species found along the Atlantic coast from the Gulf of St. Lawrence in Canada to Cape Hatteras, North Carolina. They can Tolerate a wide range of temperatures.
Best Cooking Methods for Monkfish -
Pan Fry: Pat fish dry, dredge in flour, and cook on high heat 5 minutes per side
Bake: at 400 degrees 12-15 minutes, with your desired seasoning.
Broil: Brush with butter, or your choice of cooking fat, 4-5 inches from heat for 8-10 minutes.
Poach: in butter - full recipe below.
Great American International Seafood Markets Recommended Product -
Brasswell's Tangy Lemon Caper Sauce
Recipe - Butter Poached Monkfish
2-3 TBSP. Water
1 C. cold butter (2 sticks)
1 lb. Monkfish, from Great American International Seafood Market
Add water to a large pan.
Bring to a swimmer.
Slowly add butter, do not let butter come to a boil or it will separate. Keep butter between 160F and 175F.
Add monkfish, and poach for 6-8 minutes, turning half way through. (always watching butter temp stays in the range of 160F and 175F)