Description
When filleted, monkfish tails are bright white and the texture and are often compared to that of a cooked lobster.
Monkfish is an incredibly versatile seafood to cook.
Best Cooking Methods: You can bake, broil, fry, grill, poach, or sauté this firm protein, and the fillets take on the flavour of marinades and sauces very well. The sturdy texture makes it good for grilling or curries, since it won’t fall apart like more delicate fish. Monkfish fish pairs well with butter, much like cooked lobster.
Tray of 2 kg, about 8 large pieces
COOKING INSTRUCTIONS
- From Defrost:
- GRILL: 15-18 minutes
- OVENBAKE: 200°C for 25 minutes
