Monkfish, Asparagus & Mussels
I still remember at the age of 16 putting on my starched, chef’s jacket for the very first time. Looking in the mirror, I knew that moment was the start of something amazing. To this day when I iron my jackets, I still fill with pride as the hot iron runs over the cotton material. As I iron, I look back on my career as a chef in hotels, restaurants, and culinary education. I realize that my job has allowed me to travel the world, cook at many outstanding venues, and meet many fabulous people. But, I still look back on my days in South Wales as the happiest times of my life. I met my wife there, and my three boys were born there. I taught some amazing students in the award winning Paragon College restaurant.
When I was teaching at Neath Port Talbot College in South Wales, monkfish, asparagus and mussels was one of my favorite dishes to have on the Paragon menu. It was always a winning dish with our guests Monkfish and mussels from fishermen off the coast of Gower were always the freshest and best tasting, especially when combined with in-season asparagus.
Not a real beauty of the sea, the monkfish also sometimes called fishing frog, frog fish, or sea-devils are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. To the North Sea fishermen, especially the UK, this fish is known as the “monk” or “monkfish.” They are a member of the genus Squatina similar to the Angel Shark. The head is large, broad, flat, and depressed with the remainder of the body being mostly the edible flesh, which is lean, meaty, and very tasty. As far as nutrition, there are 65 calories in three ounces of monkfish, 82 percent protein, 18 percent fat, and zero carbohydrates. This is a lean, mean, high-protein fish. Enjoy!
Monkfish asparagus & mussels
Serves 4
Ingredients:
2 tablespoons olive oil
4x 4oz to 6oz portions of monkfish
Sea salt
Freshly ground black pepper
1lb mussels, cleaned
1 tablespoon olive oil
2 shallots or 1 small onion, peeled and sliced
2 cloves garlic, peeled and minced
½ cup low in sodium fish stock or vegetable stock
2 tablespoons freshly chopped parsley
1 bunch asparagus, trimmed, break of woody part of the asparagus
1 tablespoon olive oil
Sea salt
Freshly ground black pepper
Preheat broiler
How to make:
Monkfish: Take a large frying pan, place on the stove over a medium to high heat, add the oil, then season each piece of monkfish with salt and pepper. When the oil is hot add the seasoned monkfish to the pan, one piece at a time, allow to cook for 3 to 4 minutes, before carefully turning each piece over and cooking for a further 3 to 4 minutes or until cooked through. Remove from the pan and keep warm
Mussels: Make sure the mussels are clean, place in a large bowl under run running water for 2 to 3 minutes, then drain. Take a large saucepan and place on the stove over a medium to high heat, add the oil, when hot add the shallots or onions and cook for 2 minutes, then add the garlic, cook for a further 2 minutes without browning. Then add the mussels along with the stock, place on a lid and allow to simmer for 4 to 5 minutes or until all the mussels have opened, discarding any shells that don’t open. Remove the pan from the heat and keep warm.
Asparagus: Place the trimmed asparagus on a sheet pan, lightly brush with olive oil and season, place under the broiler, cook for 2 to 3 minutes, then remove from the broiler, keep warm.
To serve: Place a piece of monkfish on each plate, spoon on the mussels and place even amounts of asparagus on each plate, serve and enjoy.