Sauteed Monkfish
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- Опубликовано: 28 авг 2024
- All it takes is a little salt, pepper, and thyme to create simple, golden-crusted monkfish. Executive Chef Robert Sisca of Bistro du Midi gives a basic tutorial on searing fish and finishing it in the oven. For the complete recipe and thousands other cooking and technique how2's, visit how2heroes.com
This was a great video and a delicious looking dish. I look forward to applying this recipe to a future dinner night. Thank you!!!
Great video, thanks for explaining the reasons behind the steps, really good job
Thank you for sharing - simple and delicious! I melted 1 T of butter in the hot pan while the fish rested and used that melted butter to collect up the fond. Then I returned the sliced fish to the melted butter and served. Excellent technique.
I watch this every time before cooking. I get Monkfish direct from Long Islan Sound and don't want to waste it. We didn't know about eating medium rare and oh my how awesome. I also forgot I can find the instructions on the website. Thank you so much for sharing this.
You made me want to try to cook a Monk fish . Your video was fantastic.
Good video showing how to cook monkfish simply... Great for anyone who is newbie monkfish cook!
I love the way you made the fish and now I’m going to try your recipe my fish is always undercooked thank you for sharing
I just cooked this tonight and it was the best. So glad you posted this video. I will do this many more times lol.
very good video. Strong technique
Chef Sisca,Great job!!!!! You know your fish and I hope you can have your Bristo one day.Best of Luck
Great video mate. As pointed out by another viewer, it might be worth mentioning in the description that he either misspeaks or confuses his pans - there's either black steel or cast iron. There's no such thing as "black steel cast iron" pans. By the looks of his pan, I assume he's using black steel. But great technique and well explained. Cheers!
Looks like a carbon steel skillet to me. The one he's using here appears to be the 10" version made by Lodge Manufacturing available from Amazon.com. I have a pair of 10 &12" Lodge carbon steel skillets and one 15" skillet... love 'em all.
what a great cooking channel
Josh Chavarria thank you so much!
This is such a helpful video. Thanks. One question - what flour do you use on it?
Wondra, made by Gold Medal. It's a pre-cooked wheat and barley blend.
Does seasoning with fish not dry the fish out more ?
Nice
How does kosher salt add texture? The salt is absorbed during the cooking process. Finishing salt like fleur de sel adds texture...inaccurate information.
Can I use a rice flour instead of Wondra to keep it safe for celiac?
Probably, yes.
nice
great video. just not sure why some many chefs and cooks grab the raw meat, be it seafood, beef, chicken and then they grab their seasonings, etc, without washing their hands, as you did right in the beginning. but, it is what it is.
Monkfish tastes exactly like lobster at. 1/2 the price
Yes! I call it poor man's lobster LOL
Black steel cast iron.. 😂😂😂😂 he lost me at that….
Hey, what kind of flour did he say please anyone?
Wondra. It's a quick-mixing flour.
Thanks
@@How2Heroes Can you fry things with it and what taste does it resemble please? Thanks a mil
@@AalimahKMD Yes it’s great for frying. Also good for thickening sauces and pie crusts.
Does anyone know where to purchase monkfish at?
Costco
I see the tails regularly at Wegmans and sometimes Whole Paycheck.
Way too much moving from top of oven to the main oven
'I have a very sharp knife'... proceeds to saw through the fish multiple times.
This is the first time I've seen a fish that's been killed twice. You don't season Monkfish and you don't cook it in oil. You put a bed of spinach in a steamer and put the fish on top with a knob of butter and steam until soft and flakey. You don't put any sauce on it and it will taste superb.
Seems overcomplicated. Sear it, bake and temperature probe it. Also don't need the chef to cut up my food. Just cook it.
Bahhhhston
Looks good but you keep touching the fish and then everything else.
Yeah, so? That's why you have fingers.
Long John Silvers is alot easier
Touch the raw fish then touch everything else, comon chef you know better than that, you cross contaminated big time, you're doing a instruction vid got to be more conscious chef