Lemon Garlic Monkfish
Possibly the most nightmarish of all sea creatures, monkfish make peculiar bottom-dwelling predators. As anglerfish, these creatures possess elongated, stalk-like fillaments on the center of their heads to lure in prey. Though primarily bottom dwellers, they do also incorporate seabirds and diving ducks in their diet. Most peculiar of all, though, are monkfish reproduction habbits. During mating season, fertile females will release plumes of gelatinous sheets, each with hundreds of thousands of small egg cavities containing the larvae. Picture a mushroom cloud made of bubble wrap.
Prep: 10 min | Cooking: 40 min | Marinate: 45 min | Total: 1 hr 35 min
Lemon juice (4 tbsp)
Olive oil (2 tbsp)
Apple cider vinegar (2 tbsp)
Soy sauce (1 tsp)
Garlic powder (2 tsp)
Ground black pepper (1/2 tsp)
Fresh parsley, chopped (2 tbsp)
Oregano (1 tbsp)
Monkfish fillets (2 lb. or 2 large fillets)
Butter (4 tbsp or 1/2 stick)
In a cereal bowl, combine lemon juice, olive oil, vinegar, soy sauce, garlic, black pepper, parsley, and oregano. Fill a large, sealable plastic bag with fish fillets and marinade. Refrigerate 30 minutes to an hour.
Preheat oven to 400 °F. In a cast iron skillet, melt butter on medium heat. Pour fish and marinade into skillet and fry each side for 10 minutes. Use spatula to break fish into bite-size pieces. Bake an additional 20 minutes. Serve with fresh greens.