Originally Posted by Roll_Bones
We eat and ate Monkfish long before it became fashionable.
I have heard it called poor mans lobster before as its texture is quite firm.
I have found Monkfish to be one one the seas finest fish for consumption.
Its delicious and very adaptable to most any cooking method.
Broiled or grilled with a little butter and lemon is easy enough and very, very good.
No special sauce needed. IMO.
Yes. It had the right texture for mock scampi when it was cheaper than langoustines. There was a bit of a furore over here, involving the Trades Descriptions Act and the companies who were being naughty about scampi started behaving themselves. Unfortunately, it corresponded with scampi and chips was a bar meal in pubs becoming a bit naff.
Being a child or the '60s when bar meals in pubs were just getting off the ground, I have a secret liking for scampi and chips
. Pubs back then were still for men to do serious drinking in, not for bringing women in for their teas.
How things have changed with the influx of "gastro-pubs"
I'm with you on the flavour. It is very good when it's cooked properly and it lends itself to sauces.