![]() ![]() ![]() Slice the onion super thin as well, and toss it in with the fennel. Otherwise, just slice the fennel as thin as you can get it and put it in a bowl. If you have a mandoline, it’s great for getting the fennel shaved very thin. Set the fish aside and make the fennel salad. There is no need to salt the fish, just let the ham do the seasoning for you. Preheat the oven to 400 degrees F while you wrap the monkfish fillets in the jamón. monkfish fillet (closer to two pounds before the gray membrane is removed)Ĥ ounces thinly sliced jamón Serrano or prosciutto (8 to 12 slices)ġ large fennel bulb, shaved thin (about 2 cups)ġ/4 medium red onion, sliced thin (about 1/2 cup)Ģ tablespoons minced herbs (any combination of parsley, oregano, marjoram, and basil) Pan Roasted Monkfish Wrapped in Serrano Hamġ 1/2 lbs. It may take a few more episodes for me to figure out what to do with the monkfish livers. Serving it over fennel and red onion slaw is probably not very Spanish, but adds a fresh, aromatic layer to the dish. I decided to dial up the hammy flavor by browning the wrapped fillets, so there’s no need to spring for the super-premium acorn-fed jamon Ibérico on this one (in fact, prosciutto will work fine if you can’t find the serrano). What a perfect sweet-salty seasoning for a fish as lean as monk. The monkfish I saw on TV was wrapped in jamón Serrano, Spanish cured ham, sliced thin like prosciutto. Just ask us to do that for you or we can show you how. It’s not pretty, but that membrane keeps the fillets moist, so it’s best to remove it just before cooking. Those lobstery-white fillets are hidden beneath a gray membrane. Now there’s good news from Fishwatch (the National Marine Fisheries Service guide to seafood sustainability): a rebuilding plan has worked, and our monkfish populations are healthy again.Įven without its gnarly head, monkfish draws some suspicious looks from our customers. For nearly twenty years, monkfish was targeted and shipped away in such numbers that stocks here plummeted. And Bourdain says the Spaniards love the tails. Monkfish liver, it turns out, is a delicacy in Japan (they call it ankimo). Their monster heads sport a mouthful of pointy teeth.īut by the 1980s, international demand changed that. ![]() In New England, monkfish were always an incidental catch, something scallopers might take one wary look at, then pitch back out to sea. Bake, untie (beneath the twine, you end up with the white lines of pretend lobster tail joints), and you’ve got yourself an entrée right out of “Mad Men.” Faux lobster tail recipes involve tying the fillets at one inch intervals and coating them with paprika-tinged butter and bread crumbs. One monkfish tail produces two long, very round fillets that cook up bright white and with the substantial, slightly springy texture of lobster. ![]() It was a late night trip to Spain with Anthony Bourdain (“No Reservations” is pretty much the only kind of traveling I’ve done for a while) that got me thinking about monkfish.Īsk a Cape Cod old-timer about monkfish and you’ll surely hear about how people used to call it “poor man’s lobster.” There was a time, even longer ago, when lobsters themselves were considered a poverty food here, plentiful rather than pricey––but that’s another story altogether. Normally, I’d be fishing this week, but instead I’ve been trolling the cooking shows. But this is not what I had in mind: we’re at sixty degrees outside and day four of the rain that Irene forgot to bring with her. I always look forward to a few quiet days after Labor Day weekend. ![]()
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