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Monkfish Liver

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Monkfish Liver

JonL | Nov 17, 2007 10:10 AM

I've just got a pound of the stuff (Fish Tales, Brooklyn) and I don't feel like doing an Ankimo steam or poach thing with ponzu sauce. I'm more in the mood to saute it. I've done some searching, both Google & Chowhound, and I've found some older discussions that are helpful although there is a conflict as to whether they should be steamed before saute-ing or should just be sliced & sauted foie gras-style.
I expect that I will improvise and it will be good but I'm wondering if there's any new thoughts and ideas on what I can do (simple, ideally) to make this delicious.

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