| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 1 | Serving | |
INGREDIENTS
| Monk fish fillet | ||
| Melted butter | ||
| Lemon | ||
| Garlic |
INSTRUCTIONS
If you like seafood, try this sometime. It's a fillet from the Monk Fish, and is usually available at most fresh seafood counters. The meat is translucent pink, with a darker purple membrane on one side. Cut off that membrane, and discard. Then cut the fillet into 1 1/2 to 2 inch chunks. Bring a pan of water to a boil and drop the chunks into it. Count to 10 then spoon back out. The meat will double in size and be a nice white color. Place chunks on a broiling pan and baste with melted butter (add lemon and/or garlic if desired). Broil on each side for about 5 minutes, until lightly browned. Cut into fork-sized pieces and dip into melted butter, just as you would lobster. A little milder flavor, but definitely is a good substitute, at a much cheaper price! Cook some cube steaks with this meal and call it Poor Man's Surf and Turf!" Source: George Fassett, Cyberealm BBS Originally posted: Aug. 14, 1992 Typed in Meal Master format by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120 Posted to MM-Recipes Digest V4 #082 by Linda Place <placel@worldnet.att.net> on Mar 22, 1997
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