Family & Relationships0 min ago
fish
8 Answers
I have decided we are going to eat more fish and different fish too. This week we are going to try halibut and monkfish. What would be the best way to cook and serve them? We would prefer to eat them as bits of fish rather than making them into a recipe
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Starship - I used the link I had found you and clicked on one of them and found a recipe of mine I had posted so I copied it for you:
Steamed Lemony Fish
6 (6 ounce) fillets halibut
3 teaspoons dried dill weed
3 teaspoons onion powder
1/4 teaspoon paprika
seasoning salt to taste
1 pinch lemon pepper
2 teaspoons dried parsley
1 pinch garlic powder
2 tablespoons lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Cut 6 foil squares, large enough for the size of each fillet.
Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose. Place packets on a baking sheet and bake in the preheat oven for 30 minutes.
Try cod, salmon, red snapper, trout etc. Serve with a white and wild rice blend.
Metric:
6 (6 ounce) fillets halibut
3 g dried dill weed
6 g onion powder
0.6 g paprika
seasoning salt to taste
1 g lemon pepper
0.9 g dried parsley
1 g garlic powder
30 ml lemon juice
Steamed Lemony Fish
6 (6 ounce) fillets halibut
3 teaspoons dried dill weed
3 teaspoons onion powder
1/4 teaspoon paprika
seasoning salt to taste
1 pinch lemon pepper
2 teaspoons dried parsley
1 pinch garlic powder
2 tablespoons lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Cut 6 foil squares, large enough for the size of each fillet.
Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose. Place packets on a baking sheet and bake in the preheat oven for 30 minutes.
Try cod, salmon, red snapper, trout etc. Serve with a white and wild rice blend.
Metric:
6 (6 ounce) fillets halibut
3 g dried dill weed
6 g onion powder
0.6 g paprika
seasoning salt to taste
1 g lemon pepper
0.9 g dried parsley
1 g garlic powder
30 ml lemon juice
Starship - I used the link I had found you and clicked on one of them and found a recipe of monkfish posted so I copied it for you as well:
http://www.theanswerbank.co.uk/Food-and-Drink/ Question211208.html
nickmo
Thurs 16/03/06
20:31
Oooooohh - monkfish roasted with orange and served on a bed of baked beetroot and sesame oil stir fried brussels sprouts, or medallions of monkfish wrapped in air dried ham and gently grilled served with fresh spinach and leeks, or whatabout baked monkfish with garlic crushed potatoes with kale and caraway seed?
Too many nice ways with it.....keep it seasonal and enjoy!
Continued on next post........
http://www.theanswerbank.co.uk/Food-and-Drink/ Question211208.html
nickmo
Thurs 16/03/06
20:31
Oooooohh - monkfish roasted with orange and served on a bed of baked beetroot and sesame oil stir fried brussels sprouts, or medallions of monkfish wrapped in air dried ham and gently grilled served with fresh spinach and leeks, or whatabout baked monkfish with garlic crushed potatoes with kale and caraway seed?
Too many nice ways with it.....keep it seasonal and enjoy!
Continued on next post........
Continued from previous post.........
nickmo
Thurs 16/03/06
22:03
Well if you have to go the spinach and leeks route - dress lightly in a grain mustard dressing to serve. Brings out the flavour of the veg really well and adds a little sharpness.
If you do the wrapped idea, make the portions evenly sized, and use the best air dried ham you can get - not pressed into a 'billy bear' stuff! - fix with a cocktail stick to cook so the juices of the fish stay in the parcel
Want to show off? use skewers of rosemary or thyme sprigs.
Alternate with scallops and monkfish for surprise. Add the finest strip of best smoked salmon under the ham. Or wipe a tiny amount of pesto - red or green - on the ham before wrapping round the fish to season.
Really show off? Get a courgette and take long stips off it lengthways. Blanch and thread onto the skewers over and under the ham/monkfish parcel to make a zigzag. Do this before serving the dish or the courgette will burn while cooking, so cook the parcels, take them off the skewers, thread the courgette strips and re-assemble the dish - then get the applause....only takes 5 extra mins....
If you want to add a little more substance, serve a side of couscous with the finest diced veg through for colour, and add a little lemon butter.
And make a roasted red pepper coulis - blitz roasted skinned peppers, add oil and dress the plate with a couple of off-centre 'lines'. Looks great on a white plate if you use a little squeezy bottle to control the coulis.
nickmo
Thurs 16/03/06
22:03
Well if you have to go the spinach and leeks route - dress lightly in a grain mustard dressing to serve. Brings out the flavour of the veg really well and adds a little sharpness.
If you do the wrapped idea, make the portions evenly sized, and use the best air dried ham you can get - not pressed into a 'billy bear' stuff! - fix with a cocktail stick to cook so the juices of the fish stay in the parcel
Want to show off? use skewers of rosemary or thyme sprigs.
Alternate with scallops and monkfish for surprise. Add the finest strip of best smoked salmon under the ham. Or wipe a tiny amount of pesto - red or green - on the ham before wrapping round the fish to season.
Really show off? Get a courgette and take long stips off it lengthways. Blanch and thread onto the skewers over and under the ham/monkfish parcel to make a zigzag. Do this before serving the dish or the courgette will burn while cooking, so cook the parcels, take them off the skewers, thread the courgette strips and re-assemble the dish - then get the applause....only takes 5 extra mins....
If you want to add a little more substance, serve a side of couscous with the finest diced veg through for colour, and add a little lemon butter.
And make a roasted red pepper coulis - blitz roasted skinned peppers, add oil and dress the plate with a couple of off-centre 'lines'. Looks great on a white plate if you use a little squeezy bottle to control the coulis.
Monkfish is excellent for kebabs/bbqs. Google monkfish kebab and away you go!
101 ways to cook fish but I just love simply bread-crumbing and frying white fish, if you do this with the monkfish try not to make your goujons/fillets too thick if shallow frying. Serve with whatever you fancy. Chips, mash, peas, potato salad, whatever!
If shallow frying then preheat pan on a medium heat and drop a few breadcrumbs in first, if oil hot enough they should sizzle but not explode! Also only turn once, when nice and golden.
Enjoy!
101 ways to cook fish but I just love simply bread-crumbing and frying white fish, if you do this with the monkfish try not to make your goujons/fillets too thick if shallow frying. Serve with whatever you fancy. Chips, mash, peas, potato salad, whatever!
If shallow frying then preheat pan on a medium heat and drop a few breadcrumbs in first, if oil hot enough they should sizzle but not explode! Also only turn once, when nice and golden.
Enjoy!
Hi starship255
As previous abers have said, monkfish is lovely in kebabs or BBQ's.
I personally love to just simply pan fry it, serve with baby jersey royal potatoes, asparagus tips and hollandaise sauce. The fish is so meaty.
Enjoy! Halibut can be served the same way. Sounds very simple, nothing fancy but it is delicious.
As previous abers have said, monkfish is lovely in kebabs or BBQ's.
I personally love to just simply pan fry it, serve with baby jersey royal potatoes, asparagus tips and hollandaise sauce. The fish is so meaty.
Enjoy! Halibut can be served the same way. Sounds very simple, nothing fancy but it is delicious.
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