Monkfish is wonderful and very flexible. I’ve prepared it a few ways because of it’s versatility. Here, I cut it into medallions. In a skillet, sauté your finely diced shallots and garlic in butter until soft. Add your medallions of monk fish around the pan, paying attention not to overcrowd. Do the monkfish in batches…
Tag: seafood
Lobster Roll
Firstly, buy too many live lobster and have a lobster dinner. Put the extra cooked lobster in the fridge overnight. Next day bonus lobster! Shell your lovely lobster making sure there are no bits of shell. Clean and slice green onion and wedge your lemons cutting out the vein at the center, which releases the…