Posted on April 15th, 2014
Monkfish is often called ‘The Poor Man’s Lobster,’ and for good reason! It is has a sweet, succulent taste and texture that is absolutely phenomenal when paired with rich, delicious butter and a natural sweetener such as maple syrup or honey. Monkfish tastes similar to lobster because it is a bottom feeder that eats plenty of shellfish. Monkfish is an underutilized and abundant species, and a delicious way to #EATMERMAID.
- Boil sweet potatoes until nearly tender.
- If there is any gray colored skin left on the filet, remove it with a sharp filet knife. Though it is safe to eat, the gray skin (think silver skin on ribs) makes the monkish less tender and little fishier so it is best to remove as much as possible.
- Cut the monkfish filets into bite sized chunks while discarding any discolored pieces.
- Cut the chourico into bite sized pieces.
- When sweet potatoes have boiled for approximately 5 minutes, remove from heat, drain, and cut into bite sized piece.
- Melt butter in a sauce pan over low heat. Add honey and spices and stir until fully combined. Remove from heat as soon the sauce is mixed thoroughly.
- Skewer the monkfish, sweet potatoes, and chourico pieces.
- Using a marinade brush, fully saturate the kebabs with the marinade.
- Refrigerate overnight for best results (or for at least 1 hour).
- Start grill or pre-heat the broiler for five minutes. Broil or grill for 3 minutes and then flip the kebabs and continue cooking for 3 additional minutes or until the monkfish is firm and white.
By Food Blogger & Mermaid Jamie Buscher
Gabe the Fish Babe – 1-800-420-8318
83 State Street, Narragansett, RI 02882