Monkfish: A Litte Love

September 06, 2011

Monkfish: A Litte Love
Monkfish wrapped in Parma Ham.
I found myself sitting in a gorgeous Italian restaurant at the weekend feeling pretty ashamed of myself that I have never tried Monkfish.

The fish has become a superstar of the at home dinner parties recently after debuting itself prominently on Chanel 4's Come Dine with Me,
 with many super markets now stocking it. 

Monkfish (also known as the goosefish, anglerfish), are large, ugly, bottom-dwelling fish found Worldwide; 
the main harvesting area however is in the coastal Atlantic area. 

The only edible portions of the monkfish are its muscular tail and its liver. 
The tail meat of the monkfish is dense, sweet, and very similar to 
Lobster tail meat in both flavor and texture. 
That's why it is also known as 'poor man's lobster'. 

 The firm white flesh has a smooth, light meat texture rather like king scallops and is boneless apart from the spine. 

Monkfish: A Litte Love
A light, delicious morsel
 -Full of flavour without leaving you with that bloated feeling. 
Monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins, 
perfect for anyone looking for a tasty meal without the calories. 

Moist and sweet, monkfish works well with the smoky tastes that a charcoal grill or a barbecue creates. 
The salty-sweet taste of Parma ham or bacon is also delicious complement.

I chose to have my Monkfish wrapped in Prosciutto and thought it was delicious! 
The sweet, delicate taste and fluffy texture of the monkfish had the perfect partner of the salty rich Prosciutto; 
I highly recommend it to anyone looking for a new culinary delight.