Monkfish may not be the prettiest fish but it doesn’t half pack a punch taste wise! It’s got such a firm and meaty texture and it tastes similar to langoustine!
Did you know that in the 1970s it was only fished commercially as a cheap scampi substitute?! Monkfish is a great fish for roasting (ideal for an alternative to turkey or beef at the Christmas/New year table).
The best availability for this fish is in December which is great if you fancy different for the festive period.
- Low in fat
- Low in sugars
- Low in salt
It’s high in
- Protein which contributes to the growth in muscle mass
- Vitamin B12 which contributes to the normal function of the immune system
- Selenium which contributes to the maintenance of normal hair and nails
- Phosphorus which contributes to the maintenance of normal teeth and bones We have got some full of flavour recipes to heat you up throughout December and to also impress your guests during the festive holidays.
For starters here is a fantastic recipe from Jane Devonshire, monkfish medallions Mediterranean stew. An added bonus to this recipe is that it’s a tray bake dish so it saves on the washing up too! Serve it with bread, salad or roast potatoes!
This sage and onion stuffed monkfish recipe not only tastes delicious but also has the Christmas colours and stuffing too, which makes the fish even more tender and juicy.
This monkfish, prawns and scallop salad could easily be a starter or a main. It’s such a refreshing combination and it also means you will get your two a week!
Let us know what seafood recipes you will be rustling up over the festive period by tweeting us @FishistheDish.
Would this article encourage you to eat seafood?