Reviewed: Apr. 16, 2012

I absolutely loved this recipe. I've had monkfish several years ago and have never been able to find it anywhere in Chicago. When I saw it on sale at my local grocery store I immediately picked up serveral pounds of it but wasn't sure how to cook it.....until I found this recipe. So tasty and tender and it does REMIND me of lobster. I followed some of the older reviews and made a few adjustments to the recipe. Like, cooking the fish first and then setting it to the side. Turned out great!!!! Oh and it doesn't taste like lobster....only reminds me of lobster. It's like those people who tell you "it taste like chicken" so you have your mouth set for chicken, and it taste NOTHING like chicken. This only has the texture of lobster.

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Reviewer:

Tonya

Reviewed: Mar. 24, 2012

This was superb. No fresh parsley so used dried basil. Forgot how amazingly delicate Monkfish was. Will definately make again.

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Reviewer:

Ren

Cooking Level: Expert

Reviewed: Feb. 28, 2012

AWESOME DISH! I didn't have any mushrooms so I substituted an orange bell pepper (thinking the sweet would go well with the spicy) and it did. :) I also used a can of diced tomatoes (drained) in place of the tomatoe. Absolutely wonderful. I will definitely make it again and again.

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Reviewer:

bcmilligan

Reviewed: Jul. 31, 2011

I saw Gordon Ramsay use monkfish, and knew I had to try it. OMG. This is awesome! If you have never tried monkfish and you are looking for a recipe. Don't look any further. This is the only one you will ever need!!

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Reviewer:

Cook and a half

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

Reviewed: Apr. 6, 2011

pretty good stuff.

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Reviewer:

recippeeps

Reviewed: Nov. 3, 2010

Couldn't find monkfish, used fresh talapia. Really good and easy. Great week day meal. Served over cous cous.

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Reviewer:

Cooking in SoCal

Reviewed: Jul. 19, 2010

Loved it!! However...instead of 1 1/2 pounds of monkfish I used 1 pound and added a 1/2 pound of sea scallops. I cooked it as per directions and it was delicious!! I used Di Lupo Pinot Grigio which is an Italian white wine. I served it over a thin piece of multi-grain toast instead of pasta or rice to soak up the sauce and with a side of string beans that I sauteed with a touch of canola oil, sesame seed, ground ginger and celery seed.

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Reviewer:

FabulousFoodie

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Lodi, New Jersey, USA

Reviewed: Aug. 18, 2009

This was excellent. I didn't change a thing. Served it over a brown rice...my husband raved over it.

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3 users found this review helpful

Reviewer:

withmeonthis

Cooking Level: Intermediate

Home Town: Glenview, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Oct. 29, 2008

Very good! I used Cayenne instead of Cajun since that's what was in my cupboard and it gave it a good flavor kick. I also substituted a can of diced herb flavored tomatoes for the tomato which added a really nice taste. Very good recipe and nice way to dress up monkfish!

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Reviewer:

shadyshaw17

Reviewed: Apr. 26, 2008

Something wasn't quite right with this recipe. I followed directions, removed the fish after browning as suggested by others, but the coating got mushy & there wasn't very much liquid left over to serve over rice. Not a big hit w/me.

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8 users found this review helpful