This Monkfish recipe adds a new dimension to this simple fish. Great for a dinner party and is sure to impress family and friends alike.Monkfish is usually sold in tails, fillets (steaks) or cheeks. It usually comes skinned and filleted with the pinkish membrane stripped away; if this hasn’t been removed, pull it off before cooking or it will shrink around the fillet making it twist. As with all fish it is important to choose the freshest fish before buying – it should be firm to the touch and free of an unpleasant fishy odour. When choosing fillets of monkfish, look for pearly white flesh with no discolouration.
How to cook monkfish
Monkfish can excrete a milky-looking fluid when cooked; this is fine if it’s being cooked in liquid but not so great on the grill. Salting the flesh or soaking it in brine for an hour then patting it dry before cooking will help.
If you are a fish lover, try our other fabulous fish recipes:
As with all fish it is important to choose the freshest fish before buying - it should be firm to the touch and free of an unpleasant fishy odour. When choosing fillets of monkfish, look for pearly white flesh with no discolouration.
- 400g Monkfish
- ½ Granny Smith Apple, grated
- 2ml Cumin seeds
- 30 Sultanas
- 60ml Jack Daniel's Whiskey
- 10ml honey
- 5ml fresh lemon juice
- 15ml olive oil
- Salt for seasoning
- Black pepper for seasoning
- 200g streaky bacon
- 20g butter
Slice the Monkfish down the centre and remove any bones
Cut each half of the fish down the centre. Make sure not to cut right through as you want to create a pocket to fill with stuffing.
In a bowl, add the apple, cumin, sultanas, whiskey, honey, lemon juice and olive oil.
Mix well and season with salt and pepper
Keep to one side and leave to macerate for 20 mins
Squeeze and strain the liquid and put aside
Place a sheet of cling wrap onto a work surface
Lay half the bacon onto the cling wrap, with the sides of the bacon overlapping slightly
Lay the fish onto the middle of the bacon and place half the apple stuffing inside the incision on the fish
Roll the bacon strips over wrapping the fish
Repeat with the other half of the ingredients
Place the bacon-wrapped fish on a non-stick oven tray. Spoon some of the liquid over the fish
Wrap the dish and leave in the fridge for two hours, keeping the rest of the liquid aside
Preheat the oven to 180c
Remove the fish from the fridge and bake in the oven for five minutes
Sprinkle with salt and pour over the remainder of the sauce over the baked fish.
Bake until the fish is glazed and the bacon is crispy
Remove from the oven, place the remaining butter on the fish
Place back in the oven and baste every now and then
Sprinkle with chopped parsley and serve
The baking time all together should be no longer than 30 minutes. Always rest fish for a good five minutes before serving to avoid it toughening
This Monkfish Recipe needs a nice light red wine to compliment this dish. If you want a Spanish wine to try Rioja, many are made with Tempranillo grapes and pair well with seafood. On the other hand, seafood dishes work particularly well with dry rosés and red Grenache. As long as the wine isn’t too fruity or contain a lot of tannins, chances are it’ll work well your Stuffed Monkfish. There are some great Spanish Wines at Naked Wines
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