Last night in a favorite restaurant the special was Monkfish.
It sounded great, a roasted parsnip puree with haricot vert and carrots with a lovely chunk of monkfish. I was thinking buttery, slight lobster flavor and the parsnips ... mmmm...
Now, I am not that familiar with monkfish, but I have had it before and thought it was fine. Last night - not so much. What I'm really wondering is about the texture. This was tough and hard to cut, it couldn't be done with a fork.
So is monkfish like that or was it cooked improperly? As in undercooked? I thought it would kind of flake apart, be tender and moist.
Thanks for your help!