This explains why it’s always sold as skin-off fillets here! As they say though, it’s what’s on the inside that counts: The flesh is truly delicious and monkfish is a highly prized table fish around the world.
#Star gazer fish skin#
The fish has tough skin and a giant head with a face only a mother could love. Monkfish is a deep sea fish widely available at fishmongers in Sydney (usually imported from New Zealand), sometimes labelled “Stargazer”. Monkfish (also known as “Stargazer” in Australia) Also, see here for the Salmon version of this recipe. While I’ve made this using monkfish, it can be made with any fish suitable for pan-searing. Here’s what you need to make this monkfish recipe. A unique characteristic of monkfish is that the fillets are thick enough to allow attractively thick slices for presentation. I’m also sharing an attractive way of presenting the fish that I think makes this Monkfish recipe worthy of a place on the menus of upmarket restaurants! Butter-basting while pan-searing monkfish is a classic restaurant technique to cook fish. It’s quick and easy enough for a nice midweek meal, taking 15 minutes (tops) from start to finish. Brown butter has a more intensely nutty flavour than just plain melted butter that makes this just that little bit more interesting. It’s a simple but classic sauce that works with any seafoods. With this in mind, this recipe for monkfish is based on a way I like to prepare lobster tails: pan-seared with a Herb Brown Butter Sauce.
Monkfish fillets are also thick and hefty like lobster tails. The cooked meat of a monkfish has a similarly meaty and succulent texture, with a sweet and clean flavour that’s not fishy at all. Monkfish, also known as Stargazer in Australia, is affectionately known as “poor man’s lobster” because the flesh resembles lobster meat – only much more economical. There’s a reason monkfish is a firm favourite with fine dining restaurants! Monkfish recipe But there’s certainly nothing “poor” about this dish! If you’re new to cooking Monkfish, this is a good recipe to try because it’s easy and showcases just how good monkfish is. With sweet and meaty lobster-like flesh, Monkfish is affectionately known as “poor man’s lobster”.
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