Monkfish Tacos….
Does the monkfish ring a bell, or have you ever Googled it? If not, be careful. These sea beasts definitely look more menacing in real life than in cartoons. Monkfish, reaching a maximum size of around 5 feet in length, have the unfortunate claim to fame of being some of the least attractive fish in the ocean. Large and growing, some children and even parents fear them because they look like they could eat them whole if they got the chance.
But beauty is only skin deep, as the phrase goes.
In look, monkfish are pretty hideous, although the tails of these sea creatures make them fashionable seafood.
But why should you decide to take your time and enjoy monkfish tacos? Of course, you’d remember that childhood fear of sea animals from the creatures’ goggle eyes and needle-like teeth.
But let me persuade you to look beyond the wrapper. Monkfish has a sweet and mild flavor, perfect for a spicy combination with tacos.
Are monkfish tacos going to be your next favorite seafood dish? Or will images of this unattractive swimmer influence your sound sleeping tonight in any way?
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Key Features:
Monkfish is an excellent choice for tacos, and here’s why.
- Its firm, meaty texture means it holds together well, so you don’t end up with a messy taco that falls apart.
- The mild flavor is perfect for soaking up bold taco spices and fresh toppings without overpowering them.
- Another reason monkfish shines is its versatility. You can grill it, pan-sear it, bake it, or even air-fry monkfish if you’re feeling adventurous. When you are trying something new, like blackened monkfish tacos or an Asian monkfish recipe, it always works. Seriously, check out any fish tacos Bon Appétit recommends, and you’ll see what I mean.
How to prepare monkfish for cooking:
Steps to Prepare Monkfish:
1. Remove the Skin:
- Monkfish have tough, rubbery skin that needs to be removed before cooking. Use a sharp knife to cut a small slit between the skin and the flesh, then gently pull the skin off. It should come away quickly but do not tear the flesh.
2. Trim the Membrane:
- After skinning, you may notice a thin, gray membrane covering the fish. This must also be removed, as it can be chewy when cooked. Carefully peel or scrape it off with a knife.
3. Cut into Portions:
- Once the skin and membrane are removed, cut the monkfish into bite-sized pieces, fillets, or steaks, depending on your recipe.
4. Pat Dry:
- Pat the fish dry with a paper towel. This will help create a nice sear when cooking and prevent it from steaming.
Monkfish Tacos Recipe:
- Servings: 4
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
Ingredients:
For the Monkfish:
- 1 lb monkfish fillets (cut into bite-sized pieces)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp chili powder (adjust for heat preference)
- Salt and pepper to taste
- Juice of 1 lime
For the Tacos:
- 8 small soft tortillas (corn or flour)
- 1 cup shredded red cabbage
- ½ cup diced tomatoes
- ½ cup diced avocado
- ¼ cup chopped cilantro
- ¼ cup sliced radishes
- ½ cup sour cream or Greek yogurt (optional)
For the Salsa:
- 1 ripe mango (diced)
- ½ red onion (finely chopped)
- 1 jalapeño (deseeded and finely chopped)
- Juice of 1 lime
- Salt to taste
Instructions:
Prepare the Monkfish:
- Mix olive oil, paprika, cumin, garlic powder, chili powder, salt, and pepper in a bowl. Add the monkfish pieces and toss to coat them evenly. Let the fish marinate for about 10 minutes.
Cook the Fish:
- Heat a skillet over medium-high heat. Add the marinated monkfish and cook on each side for about 3-4 minutes until the fish is opaque and flakes easily. Squeeze lime juice over the fish before removing it from the heat.
Prepare the Salsa:
- Combine diced mango, red onion, jalapeño, lime juice, and salt in a small bowl. Mix well and set aside.
Assemble the Tacos:
- Warm the tortillas on a skillet for about 30 seconds on each side. Fill each tortilla with cooked monkfish, shredded cabbage, diced tomatoes, avocado, radishes, and cilantro. If desired, top with the mango salsa and a dollop of sour cream or Greek yogurt.
Nutritional Information (Per Serving):
- Calories: 390
- Protein: 27g
- Fat: 14g
- Carbohydrates: 42g
- Fiber: 8g
- Sugar: 10g
- Sodium: 450mg
FAQ’s:
Is monkfish good?
Yes, monkfish is excellent for cooking due to its firm texture and mild, slightly sweet flavor, often compared to lobster. It’s a versatile seafood option, great for grilling, pan-searing, or using in tacos and stews.