Poor Man's Lobster
Monkfish is the common name of a number of different species of fish. Most of the fish referred to as monkfish belong to the genus Lophius.
The secret to successful monkfish cookery is to not overcook. Whichever cooking methods you choose, your monkfish will be cooked when its flesh becomes opaque but is still moist on the inside.
posted by MMishka @ 4:45 PM
1 Comments
1 Comments:
Hi! Thanks for the headsup on Monkfish.. perhaps next time I will try it with absolutely fresh monkfish instead =)
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