since 2009

THE FISHING REPORT

While Denton, Damar, Ricky, John and The Preacher might be dining well, I thought I’d offer a little something for the rest of us:

RECIPE: MONKFISH CURRY

This fish may be ugly, but once filleted, the meat is clean and dense and really does have a texture like lobster or crab. Monkfish is ideally cooked in liquid since it cooks fairly slowly and could easily end up overcooked by the time it is done in the center.

Ingredients:

  • 1 Tbs. olive oil
  • 1 tsp. toasted sesame oil
  • 4 cloves garlic, diced
  • 1 yellow onion, chopped in large pieces
  • 3-4 Tbs. prepared curry paste
  • 2 lemongrass stalks, finely chopped
  • 2 Tbs. fresh ginger, diced
  • 2 medium carrots, cut in 1/2 inch sections
  • 2 cans coconut milk
  • 5 small, new potatoes, cut in half or quartered
  • 1 tsp. fish sauce
  • 1/2 tsp. salt (or to taste)
  • 3/4 lb. monkfish filet, cut into 1 inch pieces

Steps:

  1. Saute the garlic and onion in the olive oil and sesame oil until the onions start to lose their opacity.
  2. Add the ginger, lemongrass, carrots and curry paste and continue stirring over medium heat for about two minutes.
  3. Add the coconut milk, potatoes, fish sauce and salt and whisk all ingredients together.
  4. Simmer on low heat until potatoes begin to soften.
  5. Add the fish, cover and simmer another 10-15 minutes until fish cooks through.
  6. Serve with rice.

RECIPE: Baked Mango-Ginger Ling Fillets

Succulent ling is baked in a simple, delicate Caribbean-inspired chutney marinade

Ingredients:

  • ling fillets
  • 2 tablespoons lemon juice
  • some dry sherry
  • 1 tablespoon grated fresh ginger
  • some mango chutney

Steps:

  1. Preheat oven to 180 C.
  2. Place ling fillets in a large, shallow bowl.
  3. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney.
  4. Pour mixture over ling fillets, turning to coat. Cover and marinate in the refrigerator at least 1 hour.
  5. Place fillets in a medium baking dish and cover with marinade.
  6. Bake in preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish flakes with a fork.

***For those of you that prefer to practice catch & release with Ling and Uglyfish, Saturday’s late night crew was pleased to learn that pizza can be delivered straight to the pier.  -Jane

 

 

 

 

Advertisements

4 responses

  1. mkscrewy

    did you make this???

    October 17, 2011 at 12:50 am

  2. Preacher

    Watch the anthony bourdain cooking show when eh goes to Japan, great monkfish scene.

    October 17, 2011 at 5:45 am

  3. I fished Pier 6 last night which was great – my dog and I had the pier to ourselves, and countless Ling. I had a very difficult time unhooking one large one and was concerned for its well being. For a minute I thought that might be the end of fishing for me – but I opted to find a solution if this should ever happen again. So no – I have yet to make either of these dishes, but like having them on hand – just in case.

    October 17, 2011 at 9:49 am

  4. Preacher

    Well said Jane. The time to keep and eat a fish is when it cannot swim away.

    October 17, 2011 at 2:57 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s