Home Cooking

Dealing with Monkfish

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Dealing with Monkfish

Ikkeikea | Feb 22, 2012 04:12 AM

I've been given a large piece of frozen monkfish. While I've only eaten monkfish in restaurants, it seems like a different texture than most other fish that I usually cook. Are there any special rules that apply to cooking monkfish? I've searched the home cooking boards and the word "braise" kept popping up. Is this the best way? Any tips and/or recipies would be welcome. Thanks!

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