Help grilling monkfish
The local market frequently has monkfish, sometimes as low as $3.99 per pound. I've grilled it, but am a little disappointed with the texture. I cut it into 2 inch pieces, marinated it in EVOO, lemon juice and a few herbs, skewered the pieces and grilled it. It came out very moist but pretty much fell off the skewers. I was hoping for a firmer texture, more like lobster that it is usually compared to. Any suggestions?
I've sauteed it with a few veggies, added some marinara and served it over pasta. That came out pretty good.