Roll_Bones
Master Chef
I saw some beautiful monk fish fillets at Costco last week. Wild caught.
So I bought the smallest package they had. 4 large, round, and shaped almost identical to a pork tenderloin. Large on one end and tappers down to a point.
I immediately vacuumed sealed and froze two fillets per bag.
Now, How to prepare them? I know they are firm and white. Would they work well for "fish & Chips"? Of course I would cut them into more manageable size for batter and deep frying.
Or baked, grilled or sauteed on the grill. Any ideas are appreciated. I know no matter how I make them, I will like them.
It is my wife and my granddaughter I hope to please. More like my granddaughter.
My wife likes mild white fish. So I'm certain she will be good with any method. And there are more recipes to count on Google.
So I bought the smallest package they had. 4 large, round, and shaped almost identical to a pork tenderloin. Large on one end and tappers down to a point.
I immediately vacuumed sealed and froze two fillets per bag.
Now, How to prepare them? I know they are firm and white. Would they work well for "fish & Chips"? Of course I would cut them into more manageable size for batter and deep frying.
Or baked, grilled or sauteed on the grill. Any ideas are appreciated. I know no matter how I make them, I will like them.
It is my wife and my granddaughter I hope to please. More like my granddaughter.
My wife likes mild white fish. So I'm certain she will be good with any method. And there are more recipes to count on Google.