Monkfish with lobster: Rap allagostat or poor man’s lobster

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Monkfish with lobster: Rap allagostat or poor man's lobster
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Monkfish with lobster: Rap allagostat or poor man's lobster

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Easy
Rations

6

rations
Preparation time

20

minutes
Cooking time

15

minutes
Calories

103

kcal/ration
Resting time

30

minutes
Cooling time

0

minutes
Total time

1

hour 

5

minutes

We invite you to cook our delicious 'Monkfish with Lobster' recipe, a tasty and easy to prepare dish that will surely be a hit at your next dinner party. The recipe calls for only four ingredients, including monkfish tail, a fish known for its mild flavor and firm texture. The touch of lemon and sweet paprika adds a gourmet twist, while the parsley refreshes and balances the flavors. Put on your favorite playlist, preheat the oven and let yourself be carried away by the joy of cooking. We promise you that the experience will be as rewarding as the first bite of this seafood dish!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 800 gr Monkfish tail

  • 1 Lemon

  • 30 gr Sweet paprika

  • Parsley

Pasos

  • Anglerfish preparation:
  • Start by removing the bone of the monkfish. You should get two long fillets, the "lomos" from the tail of the fish.
  • Tie the fillets to maintain their shape during cooking.
  • Squeeze a few drops of lemon juice over the monkfish fillets to enhance their flavor, then season them with salt.
  • Dip the monkfish fillets in the sweet paprika until they are completely coated.
  • Monkfish Cooking:
  • Place the prepared monkfish fillets on a baking sheet or in a casserole dish. Make sure they do not contain water to prevent steaming.
  • Preheat the oven to 180ºC and introduce the fillets. Cook for about 15 minutes in total.
  • Halfway through the cooking time, i.e. after 8 minutes, turn the fillets over. Remove any water that has been released by the fish up to this point.
  • Once the cooking time is over, allow the monkfish to cool completely. During this process, the fish is likely to release more water. Be sure to set it aside so as not to affect the texture of the dish.
  • Serve the monkfish:
  • Once cooled, serve the monkfish accompanied by mayonnaise or tartar sauce, according to your preference.

Notas

  • Be sure to remove all the water that the monkfish releases during cooking. This step is crucial to prevent the fish from becoming too wet or mushy.
  • Monkfish can be a strong-tasting fish for some palates, so it is important to balance this dish with a light side dish, such as a green salad or steamed vegetables.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 125g
  • Calories: 103kcal
  • Fat: 1.5g
  • Saturated Fat: 0.25g
  • Trans Fat: 0g
  • Cholesterol: 51.25mg
  • Sodium: 108mg
  • Potassium: 437.5mg
  • Carbohydrates: 0g
  • Protein: 21.25g
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Key points of the recipe


  1. Preparation of monkfish: Be sure to remove the bone of the monkfish carefully to obtain two clean fillets. Tie the fillets so that they hold their shape during cooking and season them with lemon and salt before coating them completely with sweet paprika.

  2. Cooking the Monkfish: Place the fillets on a baking sheet without water to avoid steaming and preheat the oven to 180ºC. Cook for 15 minutes, turning them over halfway through and removing any water they release to maintain a firm texture.

  3. Serving Monkfish: Let the monkfish cool completely after cooking and serve with mayonnaise or tartar sauce. Accompany the dish with a green salad or steamed vegetables to balance the flavors and prevent the dish from being too heavy.

Pairing with wine

For this Monkfish with Lobster recipe, I would recommend a medium to light-bodied white wine with good acidity. Monkfish is a mild-flavored fish that benefits from the freshness and acidity of a white wine. An unoaked Chardonnay or a Sauvignon Blanc are excellent choices. Both offer a refreshing acidity that can help cut through the richness of mayonnaise or tartar sauce, if served with it, and enhance the flavor of the fish. A medium-bodied white wine can also support the flavor of the sweet paprika without overwhelming the delicate flavor of the monkfish.

Avoid red or white wines with a high oak content, as they can overwhelm the flavor of the fish and will not complement the flavors of the recipe well.

Beer pairing

For a beer pairing, I would look for a Belgian-style beer such as a Witbier or a Saison. Both styles are light to medium bodied and have a pleasant acidity that can complement the flavor of the fish well and counteract the richness of any heavy sauce. The citrus and spice notes in these beers can also enhance the lemon and paprika flavors in the recipe.

Avoid beers with a high bitterness or very dark beers, as these flavors may overpower the mild flavor of the monkfish and not harmonize well with the ingredients of the recipe.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Fish

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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