Monkfish is an atrocious looking fish. Honestly, if you’ve never seen one before and you’re planning on making this recipe, hold off on the Google image search until after you eat. It is simply an eyesore. However! Monkfish are one of the sweeter fishes out there with less of a “fishy” taste. Below is a recipe I originally found here that I decided to try out.
- 1 lemon
- 3/4 teaspoon mustard, preferably coarse or whole grain (I used Inglehoffer stone ground mustard)
- 2 teaspoons finely chopped rosemary
- extra virgin olive oil
- 1/2 teaspoon salt
- 1 1/2 pounds monkfish
- Preheat oven to 400 degrees F.
- Remove the zest from the lemon in thick strips using a vegetable peeler or paring knife (paring knife is a bit easier since this calls for thick strips). Slice the zest into small, long strips.
- Combine the zest in a small bowl with the mustard, rosemary, olive oil, and salt.
- In a resealable bag, toss the monkfish with the mustard mixture. Drizzle additional olive oil into the bag and toss again.Make sure all pieces of fish are coated.
- Place fish into a baking dish and cover tightly with aluminum foil. Bake in the center of the oven until the fish is opaque and cooked through, 20-25 minutes.
This came out really tasty! The lemon helped break up the sweetness of the fish. The rosemary altered the taste, as well. And now I have discovered a new mustard that I plan on using on everything! Okay, not everything, but almost. Google image search Monkfish now.