Sauteed Monkfish

I'd always have an overcooked bit of fish than undercooked. Safer.

Great vid, luv the step by step instructions ❤

This was a great video and a delicious looking dish. I look forward to applying this recipe to a future dinner night. Thank you!!!

Seems overcomplicated. Sear it, bake and temperature probe it. Also don't need the chef to cut up my food. Just cook it.

Half the information in this video is patently false. Wondra nor any other flour ‘dissolves’ in any way whatsoever. Wondra is a finely milled flour that cooks quickly because of its increased surface area. Also, he didn’t bother to note he turned the stove off to sear the fish as the cast iron pan was that hot and held the heat really well. Then he reignited the stove to get the sear right. He also does not understand how a convection oven works. He is an experienced cook who knows what he’s doing but he’s a moron in describing in why he is doing what he is doing or how it works.

I love the way you made the fish and now I’m going to try your recipe my fish is always undercooked thank you for sharing

I wouldn't recommend eating a monkfish not fully cooked through. Bottom feeders are the most likely to have parasites that can give you food poisoning.

Black steel cast iron.. 😂😂😂😂 he lost me at that….

This is the first time I've seen a fish that's been killed twice. You don't season Monkfish and you don't cook it in oil. You put a bed of spinach in a steamer and put the fish on top with a knob of butter and steam until soft and flakey. You don't put any sauce on it and it will taste superb.

This is such a helpful video. Thanks. One question - what flour do you use on it?

Touch the raw fish then touch everything else, comon chef you know better than that, you cross contaminated big time, you're doing a instruction vid got to be more conscious chef

How does kosher salt add texture? The salt is absorbed during the cooking process. Finishing salt like fleur de sel adds texture...inaccurate information.

Way too much moving from top of oven to the main oven

great video. just not sure why some many chefs and cooks grab the raw meat, be it seafood, beef, chicken and then they grab their seasonings, etc, without washing their hands, as you did right in the beginning. but, it is what it is.

Does seasoning with fish not dry the fish out more ?

Hey, what kind of flour did he say please anyone?

Good video showing how to cook monkfish simply... Great for anyone who is newbie monkfish cook!

Bahhhhston

I watch this every time before cooking. I get Monkfish direct from Long Islan Sound and don't want to waste it. We didn't know about eating medium rare and oh my how awesome. I also forgot I can find the instructions on the website. Thank you so much for sharing this.

Nice

You made me want to try to cook a Monk fish . Your video was fantastic.

Great video, thanks for explaining the reasons behind the steps, really good job

Looks good but you keep touching the fish and then everything else.

Monkfish tastes exactly like lobster at. 1/2 the price

Does anyone know where to purchase monkfish at?

what a great cooking channel

Thank you for sharing - simple and delicious! I melted 1 T of butter in the hot pan while the fish rested and used that melted butter to collect up the fond. Then I returned the sliced fish to the melted butter and served. Excellent technique.

'I have a very sharp knife'... proceeds to saw through the fish multiple times.

Can I use a rice flour instead of Wondra to keep it safe for celiac?

I just cooked this tonight and it was the best. So glad you posted this video. I will do this many more times lol.

Great video mate. As pointed out by another viewer, it might be worth mentioning in the description that he either misspeaks or confuses his pans - there's either black steel or cast iron. There's no such thing as "black steel cast iron" pans. By the looks of his pan, I assume he's using black steel. But great technique and well explained. Cheers!

No such thing as a steel cast iron pan, useless chef.

Chef Sisca,Great job!!!!! You know your fish and I hope you can have your Bristo one day.Best of Luck

very good video. Strong technique

Long John Silvers is alot easier

nice