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monkfish liver

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monkfish liver

Tom Meg | Apr 27, 2001 09:49 PM

Lately there's been a lot of monkfish liver at the market. Beyond hearing a rumor that it was something like foie gras, I had no idea what to do with it. Internet searches yielded nothing.

I ended up giving it a splash of lemon juice and olive oil, wrapping it tightly in plastic wrap, and steaming it until it became firm. It tasted great. Then I cut it into medallions and sauteed it just to give it a little crust. Even better. Plopped it onto a salad dressed with a soy/wasabi vinaigrette, congratulating myself for being so hip and fusion-esque. It's very delicate, and its richness is reminiscent of foie gras.

I was wondering if anyone else has had any experience with monkfish liver.

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