Wild Monkfish Fillet
A new foodie favourite, firm and delicious fillets
- Our monkfish is fished wild in the north-east Atlantic
- Flash frozen to preserve the beautiful texture and flavour
- Fully prepared and ready to cook at home
Price per kg:
|Origin:||North East Atlantic Waters|
A fabulously meaty white fish, monkfish is becoming more and more popular. Our version is fully prepared with no skin or bones and ready to season then pan fry.
When sautéing, if using large fish fillets, cut into portions which can be easily turned with a spatula.
Make sure the fish is dry before sautéing to prevent spitting. Use a heavy-bottomed frying pan over a medium heat. Add a little oil or butter, or a combination of the two.
To use the minimum oil necessary, brush the fish with oil before frying, instead of adding it to the pan.
Fry the fish flesh side down first (the skin side is flat and often slightly different in colour). Be careful not to overcook fish and seafood, because they can quickly become dry. As a guide, a 2cm thick fish fillet or seafood requires 2-3 minutes searing each side.
Thicker fillets need 1-2 minutes longer, and vice versa for thinner fillets.