Although it looks inconspicuous, its taste rivals the best Mediterranean fish. In the following paragraphs we will explain Is monkfish a healthy fish, why is it worth including it in your diet and how to prepare it so that it delights with its simplicity and taste.
Angler It is an extraordinary fish that, despite its dangerous appearance, has exceptionally delicate and tasty meat. Its characteristic, wide head and flattened body gave it a nickname among fishermen and cooks, such as the fish called sea devil. In fact, it is a real delicacy – its meat is firm, white and boneless, which makes it an excellent alternative to popular species such as cod or halibut.
It has long been recognized in Mediterranean cuisine. Monkfish is served in the best restaurants of France, Spain and Italywhere it is prepared steamed, in a wine-butter sauce or grilled with lemon and herbs. Thanks to its neutral taste, it perfectly absorbs the aromas of spices and sauces, which makes it a universal ingredient in both elegant and home-made dishes.
It is not only a delicacy for gourmets, but also a fish with impressive nutritional values. Monkfish is a source of high-quality protein and has very little fat and calories – 100 grams provides only about 80 kcal. In the context of the question whether monkfish is a healthy fish, the answer is unequivocally: yes. It is one of the best choices for people who care about their heart, figure and nervous system.
Contains monkfish meat valuable omega-3 fatty acids, B vitamins and minerals such as phosphorus, potassium and selenium. Eating this fish regularly can support immunity, improve concentration and reduce the risk of cardiovascular disease. Moreover, monkfish is easily digestible and well tolerated even by people with a sensitive digestive system.
Angler it is a fish that does not need many additives to delight with its taste. Its delicate, firm meat goes perfectly with simple, classic ingredients – butter, lemon and fresh herbs. This method of preparation allows you to fully extract its natural aroma and lightness. Check how to prepare monkfish in lemon-butter sauce.
Ingredients:
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500 g monkfish fillet (without skin and bones),
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2 tablespoons of butter,
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a spoon of olive oil,
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juice of ½ lemon,
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a clove of garlic (pressed through a press),
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sea salt and freshly ground pepper,
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a few sprigs of parsley,
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optional: 50 ml of white wine.
Preparation:
Monkfish fillet clean, dry and cut into portions, then sprinkle with salt and pepper. Heat the olive oil in a pan with a tablespoon of butter and add the garlic – fry it for a while to release its aroma. Add the fish pieces and fry for 3-4 minutes on each side until lightly browned. Then pour in lemon juice and – if you like – a little white wine. Reduce the heat and simmer for a few more minutes until the sauce thickens. Finally, add the second tablespoon of butter and chopped parsley, mixing gently to obtain a creamy consistency of the sauce.
Serve the prepared monkfish with jasmine rice, mashed potatoes or roasted vegetables. The dish is light, aromatic and full of Mediterranean character – perfect for both an everyday lunch and a special dinner.
Sources: Terazgotuje.pl
