Monkfish Filets
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In Stock
- Firm, yet tender texture holds up well to many applications
- Mild and approachable flavor
- Lophius americanus
- Great substitute for lobster
- Fished sustainably in the Gulf of Maine
- Product of USA
- For best taste on frozen products, use within 1-2 days after thawing
Cooking Techniques: Grilling, Pan-Searing, Roasting, Baking, Steaming, Poaching, Broiling, Sous Vide, Stir-Frying
Best Practice Thawing Instructions
Cooking:
When it comes to cooking monkfish, there are a few general guidelines and best practices to keep in mind. Monkfish has a dense and meaty texture, so it can withstand various cooking methods. One method is braising, which involves first searing the fish briefly and transferring it to a pot or oven-safe dish with flavorful liquid, then cooking at medium heat for around 20-30 minutes, allowing it to become moist, tender, and easily flaked with a fork. The braising liquid can also be reduced and used as a sauce to enhance the flavor and texture. It is important not to overcook monkfish as it can become dry and tough, so aim for a slightly translucent and flaky texture in the center. When using high-heat cooking methods like grilling or pan-searing, sear the outside quickly to develop a golden crust while maintaining the moistness inside. Lastly, always ensure the monkfish is cooked to a safe internal temperature of 145 degrees F for optimal food safety.
