Monkfish recipes - Fish and Meat - New idea recipes. |

Monkfish recipes – Fish and Meat – New idea recipes.

The monkfish is an interresting ingredient that offers endless possibilities. Many consider it an ugly fish – I think it is beautiful! The old saying: “Beauty is in the eye of the beholder” Could well be applied to the monkfish. Like with other fish the time monkfish needs to cook is of the utmost importance. It took me a few times to find the right thythm when it came to the cooking procedure, but it needs a limited amount of time.

When you fully understand how it works, a world of possibilities opens up for you that becomes a sheer pleasure to follow whole -heartedly.

The Happy Twosome – Barbecued Monkfish with Lamb Tenderloin

800 g monkfish, filleted

8 lamb tenderloins

2 onions

Monkfish JulJul

20 pitted dates

chives for decoration

butter

oil

Marinade- Mix these ingredients in a food processor:

8 cloves of garlic

1 large twig of rosemary

salt to taste

freshly ground black pepper

3 dl olive oil

Clean the monkfish thoroughly and cut into suitable pieces, though not longer than the lamb tenderloins. Use a very sharp knife with a thin blade to cut into the fish and make a hole for the meat. Above all, proceed with caution. Reserve some of the marinade and brush it on the fish near the end of the grilling time. Place the monkfish and the lamb tenderloins in the marinade and refrigerate for an hour and store on top of the kitchen counter for an hour. Remove the pieces from the marinade and pull the tenderloins through the monkfish. Let the fish cook over considerable heat until it is loose on the barbecue or the lamb is medium rare. Remove the monkfish from the barbecue and let it stand for 4-8 minutes before cutting. Finely chop the onions and dates or according to taste. Heat oil and butter in a saucepan; add the onion and then the dates. Let it simmer at a low temperature until the onion is soft. Cut the pieces into suitable slices and place on plates on top of the date-onion mixture. Great served with baked potatoes and fresh Lollo rosso salad.
More recipes from my site and from the book The Chef And The Enthusiast.