How To Cook Monkfish To Taste Like Lobster

Learn how to cook monkfish to taste like lobster even if you are not an experienced chef. Monkfish just like most anglerfish must be tenderized before cooking.

Monkfish have a cartilaginous internal skeleton, hence the need to tenderize them. However, this step is necessary only if the fish was not already “tenderized” prior to purchase.

Monkfish has a naturally gelatinous texture and can be difficult to cook evenly without over-cooking the exterior or undercooking the interior.

Monkfish is also one of the types of fish that have low-fat content in the meat. Because of its low-fat content, monkfish benefits from a brief sauté or grill.

Most people also use a sauce or glaze when cooking monkfish. It is applied to mask any potential fishy taste.

Monkfish Like Lobster Recipe

One popular preparation method for monkfish is to cook it like lobster, with butter, garlic, and white wine. The steps are simple and anyone including armature cooks can follow them easily.

Ingredients:

1 monkfish tail, 

1/2 cup butter

3 cloves garlic, minced

1/4 cup white wine

salt and pepper

How to cook monkfish

1. Preheat oven to 375 degrees F (190 degrees C).

2. Melt butter in a small saucepan over low heat.

3. Stir in garlic and white wine, and simmer for a minute or two.

4. Place monkfish in a baking dish, and pour the garlic butter mixture over top.

5. Bake in the preheated oven until fish is cooked through, about 15 minutes.

6. Remove from oven, and serve.

7. Season with salt and pepper to taste before serving.

If you hear people complain about eating monkfish, it is because it was not prepared and cooked properly. It is especially disheartening when the fish is overcooked on the outside and undercooked on the inside.

I have to say, monkfish is one of those recipes that you have to cook several times before you can make the fish perfectly. As a result, some people tend to avoid the fish completely and choose other types of fish which is also fine.

Recipe Notes:

If monkfish is unavailable, you can substitute another firm white fish such as halibut or cod.

You can also prepare this dish using lobster tails in place of the monkfish.

Conclusion

Monkfish is a large fish that has firm white flesh, making it an excellent substitute for lobster. Monkfish pairs well with garlic-butter and white wine sauce to mask any potential fishy or gelatinous taste.

Monkfish can also be prepared like lobster meat, baking the fillets in their shells before cracking them open to eat.

So, now that you know how to cook monkfish like lobster, it is time to try it yourself. You will never know whether you like it or not unless you give it a try.

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