Re: Monkfish/for Helgi

Re: Monkfish v.s. Bass

Each is a leaner fish and tender; both can be poached. Bass is a bit more open grained and may cook faster than the Monkfish. Bass, usually is panfried (and Monkfish can be); the fillets on the Bass will be pretty-much determined by the size of the fish caught; the Monkfish can be cut into desired thicknesses. Both are mild in flavor.
Found this guide in a 1982 magazine and can be used for thicknesses you have or cut.
Pan-poaching:
.....To pan-poach fish 3-4 servings.
Rinse and pat dry 1-2 lbs. FRESH fish fillets, steaks, or small, pan-dressed whole fish (up to 1-1/2 " thick). Or rinse INDIVIDUALLY FROZEN steaks fillets, or PACKAGED FROZEN FISH IN COLD WATER TO REMOVE ICE GLAZE.
In a 10- to 11-inch frying pan, melt 1 Tablespoon butter or margarine over med. heat. Add 2 to 3 green onions or 2 shallots (finely chopped) and 1 clove garlic (minced or pressed). Cook, stirring, until limp, about 3 minutes. Add 1/2 cup REGULAR-strength chicken broth and bring to a boil; arrange fish in pan in a single layer or set frozen block of fish in pan.
Reduce heat, cover pan, and simmer until fish tests done. For thin (1/4- to 1/3 inch-thick) fillets allow 3-4 minutes, add 1-2 minutes if frozen.
If 1/2- to 3/4 inch-thick pieces, allow 4-6 minutes; add 2-3 minutes if frozen.
If 1-1-1/2 inches thick, allow 8-12 minutes; add 5-10 minutes if frozen.
Cook 1- to 1-1/4 pound until reduced and thickened, about 10 minutes.

Stir in one Tablespoon lemon juice and 2 Tablespoons minced parsley.