Monkfish Tacos
Yield
Serves 2-4
RECIPE Ingredients
- 1 pound Watermark Monkfish Fillets
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- ¼ cup neutral oil, we used avocado oil
- Zest and juice of 2 limes
- 1½ cups finely shredded cabbage
- Corn tortillas, warmed
For assemby & serving
- Sliced avocado
- Thinly sliced radish
- Cilantro
- Your favorite salsa verde
- Lime wedges
Price
$69.99
- Firm, yet tender texture holds up well to many applications
- Mild and approachable flavor
- Lophius americanus
- Great substitute for lobster
- Fished sustainably in the Gulf of Maine
- For best taste on frozen products, use within 1-2 days after thawing
Recipe notes
Mild monkfish makes great fish tacos, and its firm texture allows for it to be sautéed in a pan or grilled outdoors. A bright, citrusy marinade, lightly dressed cabbage, and creamy avocado complement the monkfish without overpowering its distinctive flavor.
RECIPE Preparation
- In a non-reactive bowl, stir together salt, pepper, paprika, neutral oil, and lime juice. Reserve about 2 tablespoons of marinade in a separate bowl and set aside.
- When preparing the monkfish for marinade, pull or trim away any large pieces of grey membrane, if needed. Cut each monkfish fillet into 1-inch chunks; add to the bowl, turning to coat the fish evenly. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
- While the monkfish marinates, prep your accompaniments. Just before starting to cook, add shredded cabbage and reserved marinade to a bowl, tossing to dress evenly.
- When ready to cook, preheat a large skillet over medium-high heat. Add monkfish, along with the marinade, to the pan, spreading out in an even layer. Sauté, turning fish often, until cooked through, about 6-10 minutes. The flesh should be opaque, and an instant-read thermometer inserted into the center of a piece of fish should register 145 degrees F.
- Serve tacos with prepared toppings and lime wedges.
- These tacos can also be made on a charcoal or gas grill. Cut the chunks of monkfish a little larger to accommodate the size of your grill grates. Preheat grill to 375-400 degrees F, for both direct and indirect heat cooking. Place monkfish pieces on the grill and cook 3-4 minutes, then turn and continue to grill until cooked through, about 3-4 minutes more. If the larger chunks of fish start to char before they’re fully cooked, move them to the indirect side, as needed. The flesh should be opaque, and an instant-read thermometer inserted into the center of a piece of fish should register 145 degrees F. Before serving, cut the monkfish into smaller, bite-sized pieces, if needed.
