New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces

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Wednesday, March 30, 2005

Grilled Monkfish with Beurre Blanc

I posted my Beurre Blanc recipe, so I had to do something with it! The grocery had some nice Monkfish, which I tossed in 2 cloves of pressed garlic, lemon zest, a few turns of black pepper, and about 3 Tbsp. Extra Virgin Olive Oil. I let that sit for about an hour, heated my gas grill with a nice apple wood smoke, and grilled the fillets for about 5 minutes on each side. I served this with rice, Broccoli and Beurre Blanc over the fish. If you haven't witnessed a whole Monkfish, don't go out of your way, they're ugly as sin, as well as a pain to clean! They call it Poor man's Lobster. I guess it has some similarity to Lobster, but whether you think so or not, it's a great tasting fish.


Anonymous Anonymous said...

Tried last night with the beurre blanc recipe and it was excellent! I did put a sprig of rosemary in with the monkfish while marinating. Will definitely make again!

3:41 PM  

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