Monkfish, also called anglerfish, bellyfish and goosefish, is a large saltwater fish with firm, sweet meat. The flavor of monkfish is commonly compared to, and can be substituted with, halibut, lobster and scallops. Monkfish have very large heads where the organs are contained, and the meat is found only in the tail portion. Monkfish tails can be prepared in any number of ways, but due to the high moisture content will shrink considerably while grilling, roasting, sauteing or pan-frying.
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Emeril Lagasse's Monkfish Tails Piperade
Clean and seed the peppers. Cut the peppers and onion into long, thin slices. Pour a small amount of oil in a pan and heat on high. Add the garlic, onion, peppers and herbs. Allow the vegetables to cook partially; they should just begin to soften. Turn off the heat and allow the vegetables to cool before transferring to a bowl and placing in the refrigerator.
Cut the fish into small chunks, season all sides with salt and pepper, and dredge it in the flour. Add oil to a second pan and bring the heat to medium-high. Lay the fish in one layer when the oil is hot. Saute each side of the fish for around two minutes, until the meat is slightly more firm.
Spread the vegetables over the fish. Pour in enough wine and broth to cover halfway up the fish. Simmer the mixture covered for about 10 minutes, until the fish has softened. Remove the fish and vegetables and serve.
Turn up the heat and bring the leftover juices to a boil until they thicken. Pour the sauce over the fish and vegetables.