“Monkfish is a lovely meaty fish to cook. However, it does contain a lot of milky juices. This can sometimes be a pain because they tend to come out during cooking, so instead of roasting, grilling or frying, you end up almost boiling the fish in its own juices. So what I tend to do to stop this is season the fish with salt about an hour before cooking. This draws out any excess moisture — then I just pat it dry and get cooking. If you want to grill your monkfish, ask your fishmonger to butterfly the fillets for you.”
His secret works like a charm in the following recipe.
Hello friends! Please excuse dinnerFeed’s prolonged quarantine. Although, thankfully, myself and family have to date remained healthy, not so this site. But, after much rehabilitation, she’s back! Tally ho! I pray that all of you and yours are safe and well. Tally Ho! More to follow soon. Coming out of this pandemic, I wouldn’t want … Full recipe post »
Covid-fatigue. Election fatigue. Looky, looky––the country’s in free-fall! I’m sick of reading about it–the words I type, are embarrassed to add to the cacophony. To stay mentally well, we need to create our own distractions. Stop the noise, right? So pour me another glass of wine. You say the bottle’s empty? Open another while you’re up from the couch. Flash to tomorrow–searing hangover. Wasn’t … Full recipe post »
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