Healthy Monkfish Recipes

It is fairly unlikely that monkfish will ever be described as one of the most aesthetically pleasing fish in the seas or oceans. Also known as anglerfish, it has an extremely distinctive - perhaps even ferocious - appearance. Sadly, this fact alone often puts people off discovering just what a delicious eating experience monkfish can truly provide.

This book not only provides us with a magnificent range of tasty fish recipes but - very importantly - acknowledges the fact that some species are becoming endangered and that we all have to be aware of this fact in deciding what fish we eat and when.

Click the arrow in the centre of the box to play the video

Incredibly simple but very effective

I remember coming across this tip some time ago now but I cannot recall where. I have noted, however, that it is something Gordon Ramsay does in the instructional video further down this page, so perhaps it was from one of his shows I acquired it.

Monkfish naturally has a very high water content. If we therefore take the fillets and cook them straight away, this water is likely to form part of our finished dish and can have the effect of making the fish soggy, or perhaps diluting the flavour of the sauce. If, however, we salt the fillets and set them aside on a plate for five to ten minutes prior to cooking them or incorporating them with the remainder of our ingredients, the salt will extract much of this excess water which can simply then be discarded.

A simple recipe requiring very little preparation time

This is a delicious dish in which the monkfish can easily be substituted for another type of firm white fish. Cod also works very well cooked in this way.

To provide enough for two people, you will need:

1 large monkfish tail fillet (chopped in to bite-sized chunks)

2 large cans of chopped tomatoes in tomato juice (excess juice drained away)

2 cloves of garlic (crushed or very finely chopped)

5 or 6 fresh basil leaves (roughly torn or chopped)

2oz of hard cheddar cheese (grated)

1 tbsp olive oil

A little salt and pepper to taste

Put your oven on to pre-heat to 200 degrees celsius or equivalent. Heat the olive oil gently in a large pan and sweat off the garlic for a few moments, stirring frequently. Add the tomatoes and the basil, season, and bring to a boil, then simmer until the oven is heated. Add the monkfish to the pan and stir very well before transferring the mixture to an appropriately sized, oven-proof dish. Place in the centre of the oven for 30/35 minutes.

Remove the dish from the oven and sprinkle over the grated cheese. Place the dish under a hot grill for twenty to thirty seconds until the cheese is melted and starts to bubble.

This dish is delicious served simply with some boiled and lightly buttered baby new potatoes and boiled or steamed fresh broccoli.

As one of the world's top chefs, Gordon Ramsay naturally has to turn his hand to a great many types of ingredients and recipes. In this book, however, the focus is entirely upon fish and seafood. Do you want to learn how to prepare fish and seafood like a master chef. Look how much you are currenlty saving by buying this fantastic book through Amazon.com - order your copy today!

Check through the links below where hopefully you will find all you need - or could ever want - to know about this delicious fish.

Thank you for your visit to this site and I very much hope that you enjoyed what you found here. I also hope that if you have never before tasted monkfish, you will now make a point of doing so.

I would be grateful if you could spare just another moment or two to leave me any comments you may have in the space below.