Editorial
Front Page - Friday, March 5, 2010
Kay's Cooking Corner
Monkfish and fresh asparagusK
Kay Bona
There is a new restaurant popping up in quite a few cities across the states called the “Bonefish Grill”. Strange name isn’t it – but – it leaves no doubts as to what they might serve!
Bonefish Grill specializes in market-fresh fish grilled over an oak-burning grill, and as a seasonal spring entrée, they serve Monkfish, (aka Poorman’s Lobster). Monkfish, another strange name. Stranger yet is the fish! It is mostly head, mouth and tail – the latter being the only part that you eat. I’ve never tasted it, and it will probably be pretty hard to find in the stores to purchase, but its lean, meaty texture resembles the sweet, mild taste of lobster.
Monkfish is typically found in the coastal waters of the Atlantic Ocean, from New York to North Carolina. Its wide mouth and strong jaw allow it to eat a variety of other fishes, like cod, whiting, pouting, haddock, sea snails, lobsters, crabs and squid, which result in the Monkfish’s sweet taste. Only the tail of the monkfish, considered ”tenderloin,” is eaten and often these can weigh up to ten pounds.
I have found a recipe online from one of the locations in Florida. It sounds really tasty, and if you happen to run up on some Monkfish, then you have one terrific recipe. But for those of us who can’t find Monkfish, some jumbo Shrimp or Sea Scallops would be really good fixed like this. Or if you don’t mind the expense, get some Lobster Tail!
One more thing, this recipe calls for a 1/3 cup Demi-glace. Demi-glace is a rich, super-concentrated reduction of stocks and seasonings. Although not difficult to make, it is really, really time-consuming. You can buy this ready-made at the grocery store – much easier!
This would be great served with some of the fresh asparagus that is on the produce shelves now! I’ve also included a recipe for that!
Proscuitto-wrapped Monkfish
From the Bonefish Grill
4 monkfish filets, 4-5 oz.
each
4 sliced proscuitto
(Italian ham)
2 T butter or margarine
Flour for dredging
Wrap a piece of proscuitto around each piece of fish; secure with toothpick. Dredge top and bottom of fish in flour. (Don’t get flour on the proscuitto) Melt butter in skillet, brown about 5 minutes, turn and cook 5 minutes on the other side. Bake fish for 20 minutes at 350 degrees. Serve with Marsala sauce.
Mushroom marsala sauce
1/4 c diced bacon
1/4 c diced yellow onion
2 T minced garlic
1/4 c butter
1/4 c all-purpose flour
1 quart warm water
1 c Marsala wine
1/3 c demi-glace
2 c sliced mushrooms
2 T sugar
2 t salt
2 t ground black pepper
In a 4-quart saucepan, combine bacon, onions, butter and garlic, cook on medium-low heat until onions are translucent. Add flour; cook until golden.
In mixing bowl, combine water, wine, salt, pepper and demi-glace. Add half of the liquid and the mushrooms to the saucepan. Increase heat and stir until sauce thickens. Add rest of liquid and simmer. Once sauce reaches desired thickness, remove from heat and stir in sugar. Serve over monkfish.
Asparagus Parmesan
1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus
spears, trimmed
3/4 cup grated Parmesan
cheese
salt and pepper to taste
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Kay Bona can be contacted at The Daily Record, 501-374-5103, or by e-mail at kaybona@dailydata.com.
|
|