*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
i LOVED this recipe and I loved the title. Mock Lobster, B-52s. Perfect for when you want a good meal after a tragic day at work. It's quick, it's yummy and will put you in better spirits in about 15-20 minutes at 350 degrees.
Monkfish the poor man's lobster according to my fish mongerer tasted very similar to lobster almost better in my eyes. I would have never decided to make this if I had not seen the fish at at the counter. After removing the membrane from the fish i seasoned both sides with coasher salt pepper and garlic powder. Then put them on some parchment paper and covered them with melted butter and lemon. While they were in the oven I melted some butter and added coasher salt pepper garlic oregano and lemon to create a sauce. Then plated the fish on top of some risotto with carrots and spooned the sauce on top of that. Extremely delicious dish.
This is fantastic. I love monkfish! And it was the first time I have ever tried it. LOL I am new to cooking and eating fish, as my Dad was allergic to it and I just never learned how to cook it. Well, this recipe is sooo so very easy and this type of fish is just awesome. I love lobster, and had heard this tastes similar and it does! I didnt have paprika, so I used a little lemon pepper and served it with melted butter to dip it in and lemon wedges. Some asparagus and rice and my husband and I are still going on about dinner. I left off the breadcrumbs.
I made this more than once following the exact recipe each time. The monkfish tasted nothing like lobster and it was tough - even after 45 minutes in my oven! The overall texture of the fish may be lobster-like but the flavor lacks the sweetness of lobster. The seasoned melted butter is very good and would work well with other types of fish. However I will not be making this particular recipe again.
This recipe was easy to follow but I have to agree that the time seems to be quite far off. The flavors were really good and though it isn't exactly lobster the flavor is close and the texture is very similar. My family really enjoyed this. There is a membrane on this fish and it would have turned out better if I had trimmed more of it off. Brushing butter and spice blend on the fish is a terrific way of keeping the fish moist and adding flavor.
Very good! I opmited the bread crumbs as we are doing low carb. Dipped in melted butter after cooking for the lobster touch. I was searching for a way to cook monkfish as it's been about 15 years since I last made it and couldn't remember! Thank you!
My daughter loved it and she is a very fussy eater. I used rather thick pieces of fish so I needed to cook it about 10 min longer than recipe said. The butter mixture really made the fish melt in your mouth. Will definitely make this again.