Monk Fish Scampi and Around My French Table Win Dorie Greenspan's New Book! - Chef Dennis
I have been trying to eat more fish lately, I don’t eat beef, and very rarely eat pork, all though I do have to admit that I do love bacon…..sigh…..real bacon, crispy, thick, apple smoked, any way you got it, I want it. Except of course turkey bacon, and its not that I don’t think turkey bacon tastes good, it does…and for years that’s all I ate, but it really isn’t bacon. I mean they can call it bacon, but it just isn’t the same. Enough about bacon, I kind of got side tracked…
Roasted Monkfish (roast @ 475 F). OR, per Barton Seaver (Ntl Geographic Fellow; CIA grad): "turn on the over to 275 degrees, lightly salt and oil the fillet with olive oil, and throw it in." ~25 min. to cook. Low temp cooking retains moisture/richness. Not east to overcook! Use this low-temp. method for: dogfish, wolfish, monkfish, pollack, haddock, and hake (per article in CSPI July/Aug 2013).
This website is for sale! thefitgirlskitchen.com is your first and best source for all of the information you’re looking for. From general topics to more of what you would expect to find here, thefitgirlskitchen.com has it all. We hope you find what you are searching for!