I watch this every time before cooking. I get Monkfish direct from Long Islan Sound and don't want to waste it. We didn't know about eating medium rare and oh my how awesome. I also forgot I can find the instructions on the website. Thank you so much for sharing this.
Thank you for sharing - simple and delicious! I melted 1 T of butter in the hot pan while the fish rested and used that melted butter to collect up the fond. Then I returned the sliced fish to the melted butter and served. Excellent technique.
How does kosher salt add texture? The salt is absorbed during the cooking process. Finishing salt like fleur de sel adds texture...inaccurate information.
Great video mate. As pointed out by another viewer, it might be worth mentioning in the description that he either misspeaks or confuses his pans - there's either black steel or cast iron. There's no such thing as "black steel cast iron" pans. By the looks of his pan, I assume he's using black steel. But great technique and well explained. Cheers!
Looks like a carbon steel skillet to me. The one he's using here appears to be the 10" version made by Lodge Manufacturing available from Amazon.com. I have a pair of 10 &12" Lodge carbon steel skillets and one 15" skillet... love 'em all.
great video. just not sure why some many chefs and cooks grab the raw meat, be it seafood, beef, chicken and then they grab their seasonings, etc, without washing their hands, as you did right in the beginning. but, it is what it is.
This is the first time I've seen a fish that's been killed twice. You don't season Monkfish and you don't cook it in oil. You put a bed of spinach in a steamer and put the fish on top with a knob of butter and steam until soft and flakey. You don't put any sauce on it and it will taste superb.
Touch the raw fish then touch everything else, comon chef you know better than that, you cross contaminated big time, you're doing a instruction vid got to be more conscious chef
Great vid, luv the step by step instructions ❤
This was a great video and a delicious looking dish. I look forward to applying this recipe to a future dinner night. Thank you!!!
Great video, thanks for explaining the reasons behind the steps, really good job
I watch this every time before cooking. I get Monkfish direct from Long Islan Sound and don't want to waste it. We didn't know about eating medium rare and oh my how awesome. I also forgot I can find the instructions on the website. Thank you so much for sharing this.
Thank you for sharing - simple and delicious! I melted 1 T of butter in the hot pan while the fish rested and used that melted butter to collect up the fond. Then I returned the sliced fish to the melted butter and served. Excellent technique.
You made me want to try to cook a Monk fish . Your video was fantastic.
Good video showing how to cook monkfish simply... Great for anyone who is newbie monkfish cook!
I love the way you made the fish and now I’m going to try your recipe my fish is always undercooked thank you for sharing
I just cooked this tonight and it was the best. So glad you posted this video. I will do this many more times lol.
very good video. Strong technique
Chef Sisca,Great job!!!!! You know your fish and I hope you can have your Bristo one day.Best of Luck
This is such a helpful video. Thanks. One question - what flour do you use on it?
Wondra, made by Gold Medal. It's a pre-cooked wheat and barley blend.
Does seasoning with fish not dry the fish out more ?
what a great cooking channel
Josh Chavarria thank you so much!
Nice
Can I use a rice flour instead of Wondra to keep it safe for celiac?
Probably, yes.
nice
Hey, what kind of flour did he say please anyone?
Wondra. It's a quick-mixing flour.
Thanks
@@How2Heroes Can you fry things with it and what taste does it resemble please? Thanks a mil
@@AalimahKMD Yes it’s great for frying. Also good for thickening sauces and pie crusts.
I'd always have an overcooked bit of fish than undercooked. Safer.
How does kosher salt add texture? The salt is absorbed during the cooking process. Finishing salt like fleur de sel adds texture...inaccurate information.
Does anyone know where to purchase monkfish at?
Costco
I see the tails regularly at Wegmans and sometimes Whole Paycheck.
Great video mate. As pointed out by another viewer, it might be worth mentioning in the description that he either misspeaks or confuses his pans - there's either black steel or cast iron. There's no such thing as "black steel cast iron" pans. By the looks of his pan, I assume he's using black steel. But great technique and well explained. Cheers!
Looks like a carbon steel skillet to me. The one he's using here appears to be the 10" version made by Lodge Manufacturing available from Amazon.com. I have a pair of 10 &12" Lodge carbon steel skillets and one 15" skillet... love 'em all.
Black steel cast iron.. 😂😂😂😂 he lost me at that….
Monkfish tastes exactly like lobster at. 1/2 the price
Yes! I call it poor man's lobster LOL
'I have a very sharp knife'... proceeds to saw through the fish multiple times.
great video. just not sure why some many chefs and cooks grab the raw meat, be it seafood, beef, chicken and then they grab their seasonings, etc, without washing their hands, as you did right in the beginning. but, it is what it is.
Bahhhhston
Way too much moving from top of oven to the main oven
Seems overcomplicated. Sear it, bake and temperature probe it. Also don't need the chef to cut up my food. Just cook it.
This is the first time I've seen a fish that's been killed twice. You don't season Monkfish and you don't cook it in oil. You put a bed of spinach in a steamer and put the fish on top with a knob of butter and steam until soft and flakey. You don't put any sauce on it and it will taste superb.
Well he did all that…. So… jokes on you
Long John Silvers is alot easier
Looks good but you keep touching the fish and then everything else.
Yeah, so? That's why you have fingers.
Touch the raw fish then touch everything else, comon chef you know better than that, you cross contaminated big time, you're doing a instruction vid got to be more conscious chef