what is the best way to cook monk fish fillets?

Answer 1

Several monk fish recipes at Cooks.com
Here´s one of them

MONK FISH (POOR MAN'S LOBSTER)

1 1/2 lbs. Monk's fish fillets, 1 inch thickness
1/2 tbsp. black pepper
2 tbsp. fresh lemon juice
Dash of Tabasco sauce (optional)
1 bay leaf

Add all seasonings to 4 cups water and bring to boil. Put in Monk fillets and boil for 5 minutes. Drain fillets and place in broiler with pat of butter. Broil 5 minutes or until brown on top. Serve with lemon juice and drawn butter.

Answer 2

i bake mine
10 1/2 ounces celery hearts
5 1/4 ounces butter
Water, if needed
1 tablespooncaraway
Pinch of saffron
1 nice 3-poundmonkfish tail
8 shallots
3 lemons
2 cups dry white wine
1 1/2 cups heavy cream
Salt and pepper

Arrange celery hearts.
Melt celery hearts for at least 1 hour, into half of butter, seasoned with salt and pepper.
If needed, while melting, pour in just a little water.
Into a bowl, mix together caraway, saffron, a little salt and pepper; coat fish tail with mixture.
Peel and mince shallots.
Cut lemons into segments.
Sprinkle the bottom of an oblong pan, large enough for the fish tail, with minced shallots.
Arrange fish tail over shallots; scatter with remaining butter.
Pour in dry white wine; salt and pepper.
Bake into a preheated 400°F oven for 30 minutes.
When fish is done, its flesh comes easily from its spine; transfer into a dish and keep it warm.
Reduce cooking juices to 1/2 cup
Pour in cream, check for seasonings and bring to a boil, for just a few seconds.
If desired, add a little caraway and saffron.
Transfer fish tail onto a serving dish, along with celery hearts.
Serve along with sauce, into a sauce boat.

Answer 3

Monk fish holds togather well so I like to cut it into cubes,marinate it in italian salad dressing for an hour in the refrigerator,then grill it until opaque or the meat bounces back when pressed on with your finger.Squirt with lemon and serve with rice.

Answer 4

ROASTED MONKFISH WITH SAFFRON TOMATO SAUCE AND CELERIAC MASH
Goes great with: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil. What to drink: New Zealand or Oregon Pinot Noir.
Sauce
20 cherry tomatoes, halved
1/2 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1 cup bottled clam juice
1/2 cup Riesling or other fruity white wine
1/4 teaspoon (loosely packed) saffron threads
Pinch of dried crushed red pepper
1 tablespoon butter
Fish
4 7- to 8-ounce monkfish fillets or halibut fillets
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
Celeriac Mash
Fresh basil sprigs (optional)




For sauce:
Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend. Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper. Roast until tomatoes are slightly shriveled, about 40 minutes. Transfer tomato mixture to medium saucepan. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. Add butter and stir until melted. Season sauce with salt and pepper. (Can be prepared 4 hours ahead. Rewarm over medium heat before serving.)
For fish:
Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.

Spoon Celeriac Mash onto 4 plates. Top each with 1 fish fillet. Spoon sauce over. Garnish with basil sprigs, if desired.

Makes 4 servings.

Answer 5

seasond it with salt and black pepper crusted and lemon juice.

pan seared with olive oil and a lil bit pesto.

or maybe you can use the cooking method "en pappilote"