Broiled Monkfish Recipe

angler fish is very nice, if you have not tried, you should! There are many reasons to like roasted monkfish (one of my favorite ways to prepare). Here are some of my main reasons for the purchase and preparation of this fish when I'm entertaining guests or concoct a delicious and special dishes for your family.

Despite the ugliness of the fish themselves and their own name, it's pretty fantastic piece of fish, really. It is expensive, and not dry at all greasy. This means that you
1). They are intended for companies and make them feel special
2). Prepare it just about any way you want it because of its fatty nature it will not dry out very quickly
3). Single central bone is easily removed without the worry and hassle for a little "fish bone". Now that's my kind of fish.

grilled fish is a quick and healthy way of preparing your main course. It requires very little time for cooking and cleaning is very free. Combine this simple method for the preparation of this easy to prepare, fish, and you have a real winner for dinner!

One last word about the monk-fish is this: children tend to like it! Such as salmon, and "fatty" fish were well received by the younger crowd. It is easy to use monkfish into bite-size chucks, remove the bones, and making it kid-friendly. And of course, you do not have to worry about costumes for children to choke. Beautiful, n'est-ce pas?

roasted monkfish
Nice and simple but elegant dish that will impress family or guests. This is a recipe that will keep you out of the kitchen and among his guests when entertaining.

Serves: 4
Preparation time: 10 minutes
Hot Time: 15 minutes

4 monkfish fillets 2 tsp (teaspoon) olive oil, extra virgin, separated half a lemon to squeeze over fish 2 tsp (teaspoon) of salt + a couple of whole fennel seeds freshly chopped parsley if desired Fresh cracked pepper to taste Freshly grated Parmesan cheese if desired Turn on the broiler in the oven. Rinse the fillets under cold water, pat dry with paper towel or clean dish towel, rub filets, front and rear, with lemon juice and arrange on a platter or cookie baking dish. Rub 1 / 2 teaspoon salt and fennel on each file (or to taste), drizzle each fillet with olive oil, sprinkle with fresh chopped parsley, fresh cracked pepper and parmesan. Slide under the broiler (leaving about 8 inches from broiler and fish) and broil for 10-15 minutes or until cooked through and golden brown.