How To make Monkfish Chili
3 lg Turkish bay leaves
1/4 ts Ground cumin
1/4 ts Dried basil, crumbled
1/4 ts Dried marjoram, crumbled
1/4 ts Dried red pepper flakes
1 lg Onion, coarsely chopped
1/3 c Tomato paste
1 3/4 lb Tomatoes, peeled, diced
2 lb Monkfish cut, 1/4 inch dice
1/4 c Chili powder
1 tb Cajun Seafood Magic
1 t Salt
1/4 ts Dried thyme, crumbled
1/4 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
2 tb Vegetable oil
2 Green bell peppers, sliced
2 1/2 c Rich fish stock
2 c Cooked red kidney beans
Combine the first nine ingredients in a small bowl. heat oil in a heavy large saucepan over medium heat. Add onion and cook until translucent, stirring, for about 8 minutes. Mix in the bell peppers and continue to cook for another 3 minutes. Add herb and spice mixture and stir for 5 minutes more. Add tomato paste and cook for another 2 minutes. Keep stirring! Add fish stock and tomatoes, increase heat to boiling. Add beans and return to boil. Reduce heat and simmer until beans are heated through. Add fish and sprinkle with chili powder, cook and stir for about 2 minutes, until fish is almost opaque. Add Seafood Magic, stir, remove from heat, adjust seasoning and serve.
How To make Monkfish Chili's Videos
Best Way to Cook Monkfish
What is the best way to cook monkfish?
So you found a hideous looking fish at the fishmonger, but everyone swears up and down that it is some of the best fish you'll ever eat.
Maybe you fished it up out of the water and want to eat it just to tell the story when you show the picture to friends.
It could be that you actively sought out the poor man's lobster and are now staring into its beady eyes.
If you are looking at a whole monkfish, just stop what you are doing.
Unlike other fish where one needs to laboriously clean the fish to eat it, the majority of the monkfish is not really worth eating.
All you need to do to enjoy this lightly sweet fish is simply lop off the tail and throw the rest away.
The part you'll be cooking and enjoying is the already boneless tail.
You can simply cut in the middle and then fillet down until the spine stops; everything beyond that should be scrumptious meat.
The real question is how one should prepare it.
The best way to cook monkfish is up to your personal taste. It can be prepared just like any other fish.
It can be boiled, fried, baked, sauteed, poached, steamed, or even grilled.
If you are just in it for the story, then prepare it how you would any other fish you would be having for a meal.
However, if you really want to get the full experience, it is my opinion that grilling is without a doubt the best way to cook monkfish.
Because the meat has a mild flavor, you'll want to use strong, bold seasonings.
I would like to suggest Chinese five spice powder; wu xiang fen (woo shahng fin.)
Cook the fish over medium heat for about five minutes on each side and then let it set warming for another few minutes before serving.
You'll want it to be cooked well done for health reasons as monkfish is not safe to eat raw like tuna.
Serve it with potatoes or whatever vegetables you like.
Pan Fried Monkfish Recipe with Gennaro
Today, Gennaro is back in Jamie's Italian in Greenwich and he is making an absolutely delicious Monkfish dish using some amazing flavours.
Watch the Italian Stallion glide around the kitchen like a true champion!
Bless you all x
Spaghetti with Monkfish | Rick Stein Recipe
Using a meaty monkfish as the base, with parsley, chopped tomatoes and chilli, Rick shows how to create a simple but tasty Italian meal for two. He also shows how to test a chilli before you add it into your meal, just to help manage the level of spice you are after.
Order the freshest catch from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com
Lime Monkfish & Chilli Sauce - Chinese Style (Best Chinese Cooking Recipe)
Lime Monkfish & Chilli Sauce - Chinese Style (Best Chinese Cooking Recipe)
Welcome to Chinese Cooking. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
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Roast Monkfish With Garlic And Chilli Sauces
Click here to read the whole recipe:
#Roast #Monkfish #Recipe
After you try this monkfish recipe you will instantly fall in love with the fish which can be described as ugly with its huge head and gaping mouth. Its excellent flesh more than compensates for its disconcerting appearance. These monkfish fillets are roasted whole, then sliced to serve hot or at room temperature with two pungent sauces.
Chinese Chilli Monkfish & Lime (Asian Style Cooking Recipe)
Chinese Chilli Monkfish & Lime (Asian Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
4 x 115g Monkfish Fillets
50g Cornflour
4 Cloves Garlic (finely chopped)
1 Large Fresh Red Chilli (de-seeded & finely chopped)
2 Tbsp Brown Sugar
Juice of 2 Limes
Zest of 1 Lime
Salt to Taste
Method:
1. Toss the monkfish in cornflour, shake off any excess flour
2. Heat 6 Tbsp oil in the wok over medium heat
3. Place the monkfish in the wok, fry on all sides for 6 – 8 minutes or until brown and cooked through
4. Remove the monkfish from the wok and keep warm
5. Place the garlic and chilli in the same wok, stir-fry for a few seconds
6. Add the sugar, lime juice and zest, 3 Tbsp of water and then bring to the boil
7. Allow to simmer for 2 minutes over low/medium heat
8. Spoon the sauce over the fish, serve hot with rice
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