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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


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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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chibiharuka


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Reviewed: Jan. 6, 2008

OUTSTANDING! This is a delicious fish and very yummy way to serve it. Thanks!

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2 users found this review helpful

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christinascookin


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Reviewed: Jul. 17, 2007

this was my first time cooking monkfish, and i'm totally hooked. i took the advise of some other reviewers (and that of my fishmonger) and removed the fish from the pan after browning it. i added it back to the garlic, tomato & mushroom mix with the wine and parsley. served it with tagliatelle and steamed sugarsnaps. great introduction to monkfish! :)

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7 users found this review helpful

Reviewer:

rua

	Cooking Level: Expert Home Town: Kilkenny, County Kilkenny, Ireland Living In: Amsterdam, Noord-Holland, Netherlands
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Reviewed: Jul. 15, 2007

I followed the recipe exactly as is and it was devine! I used "Jacobs Creek" Chardonnay which was recommended by someone I asked in the liquor store and that worked nicely for this dish. I would definately make this again!

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Blazer929


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Reviewed: Jan. 13, 2007

Yeah! We really loved this recipe. I browned the fish and removed it from the pan while cooking the mushrooms, etc. I added it back in with the wine and the parsley. I also sprinkled some additional cajun seasoning in the pan (I used Penzey's hot cajun). I would be proud to make this for company!

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cookin'mama

	Cooking Level: Intermediate Home Town: Cincinnati, Ohio, USA Living In: Boston, Massachusetts, USA
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Reviewed: Feb. 22, 2006

The recipe is simple and the results are outstanding. I removed the fish after browning, and returned it to the pan at the end to be sure not to overcook. It was perfect!

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2 users found this review helpful

Reviewer:

Mike


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Reviewed: Mar. 11, 2004

Changed the recipe slightly by frying off the monkfish in the seasoned flour to make it crispy, then removed it from the pan and added the wine and boiled it down with the rest of the seasoned flour and added some french mustard. Then I baked the fish with the mushrooms and tomoatoes (also added some olives and sundried tomoatoes) in the wine sauce. It was delicious. My fiance said it was the best white fish he had ever had!

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9 users found this review helpful

Reviewer:

BILLIEMOLE


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Reviewed: Dec. 31, 2003

A very good basic recipe for creating an 'ala provincial' dish. But I seasoned the flour, and added a bit more of white wine and garlic. It turned out terrific!

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7 users found this review helpful

Reviewer:

MARGEBAU


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