RecipeMuncher

My first time cooking Seeteufel (Monkfish) and am already impressed with its texture. Firm, kinda springy and not a hint of fishy smell present, it deserve to classified higher than my regular Salmon (Seelach) or Codfish (Kabeljauw). Cooking this fish seems to take up more time than the other two. A good 5 minutes were spent on each side for a 3cm cut thickness, prompting one to practise more patience while letting the wonderful fish aroma in the kitchen elope your every sense. I had them wi (...)