Boiled Monkfish Tail with Lemon a fish main course that is tasty and easy to prepare; you make it in a short time and it is also light. The flesh of monkfish (anglerfish) is lean, without small bones and only a central bone, so it is a fish very suitable for children. After boiling it, season it with extra virgin olive oil and lemon, making it suitable for those following a diet or wanting to eat healthily. Now let’s see how to make boiled monkfish tail with lemon and if you try it let me know. Barbara
I also recommend:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 monkfish tails
- 1 onion
- 1 carrot
- 2 leaves bay leaves
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 2 lemons
How to make Boiled Monkfish Tail with Lemon
Let’s start preparing the Boiled Monkfish Tail with Lemon. Pour water into a pot, add the chopped onion, the carrot, the bay leaves and the slices of one lemon.
Place over heat and bring to a boil, add salt and the monkfish tails, cook for 10/15 minutes (the time varies depending on the size of the fish). Check doneness before removing from the water: the flesh should be white and tender — you can check it with the tines of a fork.
When cooked, remove it from the water and arrange it on the serving plate. You can serve it whole, or remove the central bone and take the flesh. Season with extra virgin olive oil, salt, pepper and lemon juice.
How to store Boiled Monkfish Tail with Lemon
Store it in the refrigerator for up to 2 days, or you can freeze it for several months.
