Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, steamed monkfish. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Steamed Monkfish is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Steamed Monkfish is something that I have loved my entire life.
Scatter the wild garlic, garlic chives or shredded fresh garlic over the fish and steam, covered, for a further minute. Learn how to cook great Steamed monkfish. Crecipe.com deliver fine selection of quality Steamed monkfish recipes equipped with ratings, reviews and mixing tips.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook steamed monkfish using 2 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Monkfish:
- Prepare 1 large piece Monkfish
- Take Greaseproof Paper
The flavours are bold, but well blended to accentuate, not mask the natural sweetness of the fish. Classically this recipe would be cooked in a steamer, but I have opted to wrap the ingredients in tin foil and cook in the oven to make it easier. monkfish is a superb firm white fish, with a taste similar to king prawns. It is now widely available at a reasonable price. If it has been filleted and deboned it can be used exactly like prawns, however it is often sold sold on the bone as monkfish tail.
Steps to make Steamed Monkfish:
- Skin if required, wash to remove any other scales etc.
- Simply wrap in the greaseproof paper, while still wet, folding over the edges of the paper to create a pouch.
- Microwave for 4 minutes on high. Leave to stand for four minutes. Microwave again for four minutes, then stand for four minutes. Unwrap packet and serve with boiled or mash potatoes, or other vegetables, or sauce, of choice!!
Removing the meat from the bone while the fish is raw can be tricky and wasteful. However, once cooked the meat just falls off. Monkfish holds up to pan-frying, grilling, roasting, and baking. Take care, however: monkfish is a lean fish that tends to dry out if overcooked. Before cooking monkfish, make sure to remove tan or gray veining or membranes, which are harmless but have a chewy texture.
So that is going to wrap this up with this exceptional food steamed monkfish recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
