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Monkfish Teriyaki
The Moosewood folks mention the possibility of substituting tuna or salmon steaks for the monkfish.
We have tried the tuna version, which was quite good, and swordfish, which was
spectactular.
| 1 3/4 - 2 lbs. monkfish fillets |
1/2 c. soy sauce |
| 2 t. fresh ginger root, minced |
1/2 c. rice wine or dry sherry |
| 1 T. sugar |
2 cloves garlic, minced |
- Rinse the monkfish and set it aside.
- Combine the soy sauce and ginger in a small sauce pan. Bring it to a boil, then
strain it into a glass bowl and discard the ginger.
Add into the bowl the rice wine, sugar, and garlic. Add the monkfish. Turn it a couple of
times to coat, cover the bowl, and refrigerate for at least 30 minutes.
- Preheat the broiler.
- Remove the monkfish from the marinade. Broil it, using the
Canadian Method to compute the required
time. Plan on turning the fish once, brushing it with the marinade at the turn
and when you remove it to a serving platter.
4 servings
Source: The Moosewood Collective, Moosewood Restaurant Cooks at Home
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