Fresh monkfish tail / Queue de lotte 195 aed/kg - 1 to 2kg/piece
Order Sunday for Wednesday delivery and Wednesday for Sunday delivery.
Weight varies between 1 and 2 kg. The monkfish tail meat is dense, firm and boneless, with a mild sweet taste. Often compared to the texture of scallops or lobster meat, the uncooked meat is an off-white to a pale gray color that is covered with a bluish membrane. Make sure that you remove that membrane before cooking.
Fresh monkfish tails have a high moisture content and will shrink considerably when cooked. If grilling, roasting, sauteing or pan-frying you will want to extract or draw out some of this moisture before cooking. An easy way to do this is to liberally salt the tail about an hour before you plan to cook it. Make sure to pat it dry before cooking.
Pan roasting is a wonderful way to cook monkfish, it gives the outside a little crust and keeps the inside moist. For roasting you'll need to heat a oven-proof pan, add a little olive oil, season with salt and pepper. Place your fillets in the pan and cook for about 2 min., flip the monkfish to the other side and then put the pan in a 425° oven and finish cooking for another 6 to 8 min.