Monkfish Tail

We'll happily skin this product for you as it can prove difficult but there will be a weightloss.

Min weight: 1Kg

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

Available: All year round

Serving: 1-3 tails per Kg

Use by (fresh): 2-3 days @ 5°C

Use by (frozen): Upto 3 months

Serving Suggestion:
Using skinned and boned monkfish, stud with sprigs of rosemary and garlic slices and wrap with Parma ham or pancetta. Roast for approximately 25 mins at 220°C/425°F/Gas mark 7 and serve with Regals Champagne sauce lemon wedges and green salad.

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