Rich, Buttery Monkfish

Google “monkfish” and chances are you’ll find references to an “ugly, weird looking” fish. It’s true. Monkfish are not the most pleasant fish to look at. But there is a reason – thanks to its buttery flavor and rich white meat – it’s been described in the same way we talk about lobster.

Today, Chef Eric Garcia shares one of his simply splendid recipes featuring monkfish.

Chef Eric Garcia’s Monkfish

What you’ll need:

  1. One piece of monkfish with the bone removed.
  2. One to two pieces of prosciutto, thinly sliced.
  3. Oil (for searing).
  4. Salt and pepper to season.

What you’ll do:

1.  Preheat oven to 400 degrees.

2.  Season fish with the sale and pepper.

3.  Heat a pan to sear your fish.

4.  Add the oil, then fish.

5.  Sear for roughly 30 seconds on each side.

6.  Remove from heat.

7.  Lay the prosciutto out flat and place the monkfish on one end.

8.  Roll the fish up in the prosciutto so that the fish is completely wrapped at least 1 ½ times.

9.  Bake in the oven for roughly 10 minutes, until firm.

10.  Remove from the oven and allow to rest before slicing.

11.  Enjoy!

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