Monkfish Fillets

Qty: 1 2 3 4 5 6 7 8 9

Excellent value for money - skinned and boned monkfish tail supplied in two halves.

Monkfish tail with the skin and bones removed. Average 2 -4 tails per kilo but smaller/larger tails can be requested.

Min weight: 1Kg

Species/Origin: Lophius sp. N.Atlantic/Shetlands

Available: All year round

Serving: 2-4 fillets per Kg

Use by (fresh): 2-3 days @ 5°C

Use by (frozen): Upto 3 months

Serving Suggestion:
The firm texture o f monkfish makes it perfect for a sweet and sour dish with a difference. Make a sweet and sour sauce with chopped spring onions, the contents of a small can of pineapple chunks, and a small can of chopped tomatoes. Bring to the boil and simmer for a couple of minutes. Add the cubed fish and simmer until the fish is cooked through. Thicken the sauce with a paste of cornflour and soy sauce. Cook for a further 2 minutes until the sauce has thickened then serve over rice.

Nutritional Data:
per 100g raw Calories 65/270kJ * Total fat 1g * Saturated Fat 0g * Cholestrol 21mg * Sodium 15mg * Total Carbohydrate 0g * Protein 19g This fish is very low in saturated fat. It is also a good source of Riboflavin, Niacin, Vitamin B6, Vitamin B12, Magnesium and Potassium and a very good source of Protein, Phosphorus and Selenium. Information sourced from www.nutritiondata.self.com

Suggested Recipes:

• Bouillabaisse
• Fish Jambalaya
• Monkfish with Cheese and Leek Topping
• Grilled Monkfish with Sweet Chilli Glaze
• Fish Satay
• Monkfish Pasta with Lime and Ginger Mayonnaise
• Monkfish with Brandy and Mushrooms
• Roasted Monkfish and Vegetable Salad
• Monkfish and Prawn Casserole
• Monkfish with Parma Ham
• Nice & Easy Monkfish
• Roasted Monkfish with Festive Salsa
• Seafood Citrus Kebabs
• Creamy Fish Pasta
• Barbecued Citrus Monkfish
• Aromatic Seafood Broth
• Taste of Malaysia - Aromatic Seafood Broth