Grilled monkfish

My local Costco started carrying monkfish so I bought some to grill. I never cooked monkfish before so I was curious how it would taste grilled.



I spritz it with some sake to get rid of any potential fishiness and sprinkled on some Tajin seasoning rub. Then cooked it indirect on the Weber kettle for 14 minutes before finished seared for about minute and half per side. I used pair of tongs to flip the fish. First time using tongs to flip fish filets.



Ate the fish with soy sauce and wasabi. Fish had firm texture of lobster tail/king crab meat yet had very light sweet taste that was distinctly fish. It played tricks with my mind because the texture said lobster but the taste said fish. I could've used steak knife to cut the fish because the flesh was so firm. Yet the meat was so moist and full of liquid. I think monkfish would make excellent fish tacos since the flesh is so firm and yet the taste is mild and delicate.





Excellent tasting fish and super bargain at only $6.99 /lb.

STLBBQer said:

Did it have the membrane on or removed? I had some a couple years ago and removing them membrane was a royal PITA. I gave up and cooked with it partially on. Big mistake. It was super tough. I’ve had monkfish in Kauai and it’s delicious.

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Left the membrane on. Figured it would help hold the white flesh in place and make it easier to grill. I didn't mind the membrane. It's easy enough to remove once it's cooked. But I ate it because I liked it. Texture reminded me of pollack roe membrane.

Greygoose said:

Good for a sauté Marsala too

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It's excellent fish for any type of sauce. Now that I know how it tastes plain, I want to make spicy sauce for this fish and also use it in various stews.