Steamed monkfish is a light and easy-to-make fish main course. Monkfish, also known as anglerfish, has lean meat with no bones, just a central bone, making it very suitable for children. Thanks to steaming, the monkfish is light, and you season it only after cooking with some extra virgin olive oil and lemon, making it suitable for those on a diet or who want to eat healthily. Now let’s see how to make steamed monkfish, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Steaming
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 monkfish
- 1 lemon
- 1 carrot
- 1 onion
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Pot steamer
- Steaming basket
How to make steamed monkfish
Let’s start preparing the steamed monkfish. Pour water into the pot, add the chopped onion, carrot, and lemon slices, and place the steaming basket.
Put the pot on the stove and bring to a boil. Place the monkfish in the steamer basket and cover with the lid. Cook for 15 minutes. To check doneness, insert the fork prongs; do not overcook, or it will become tough and fibrous.
Once cooked, remove the monkfish from the steamer basket. You can remove the central bone and cut the flesh into pieces or serve it whole.
Season it with salt, pepper, and extra virgin olive oil, and add lemon to taste. Serve hot.
How to store cooked steamed monkfish
Store it in the refrigerator for 1 day
