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Monkfish- an ugly specimen but delicious dining.




Monkfish once called goosefish is referred to by the Chef Howard Mitchum in his 1975 Provincetown Seafood Cookbook as "an ugly specimen but delicious dining....goosefish (monkfish) is without doubt the ugliest thing that swims in the sea." He goes on to say " "you won't find it on an any restaurant menu or in the ...fish market .And it's a damn shame because it is one the most delicious of fishes."


Times have changed a bit and Chatham Harvesters Kitchen knows that monkfish was in fish fish markets by the late 1970, because of local chef's like Mitchum and was marketed as poor man's lobster because of its a taste that's often described as sweet and mild, with a firm and meaty texture. When cooked properly, monkfish can be quite succulent and flavorful, absorbing the flavors of accompanying seasonings and sauces well. Overall, it's a versatile fish with a taste that appeals to many seafood enthusiasts.




Monkfish is the one of the most abundant fish being landed by our fishermen co=op members in the winter months. Fishing captains like Matt Hamilton and his crew of the Stranglehold find a window of good weather and steam south of Cape Cod to set gear and haul monk and skate.

We find monk to be very versatile and agree with Chef Mitchum- it's an ugly fish but so delicious!



RECIPE: GRILLED CURRY MONKFISH MEDALLIONS


Ingredients:

1 lb. monkfish medallions

1 small jar of curry paste

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon smoked paprika

Directions:

Heat a non-stick pan over medium heat and roast the spices for two minutes. Transfer the roasted spices to a food processor, add the curry paste, and blend until smooth. Cut the monkfish into bite-sized pieces and place them in a bowl. Mix the paste mixture with the monkfish pieces. Marinate the mixture in the refrigerator for 30 minutes. Thread the monkfish pieces onto skewers. Grill the monkfish skewers over medium-high heat for 2-3 minutes on each side, or broil them in the oven for the same amount of time, until the internal temperature of the fish reaches 145 degrees Fahrenheit. 6. Serve hot.



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