Monkfish is sometimes called “poor man’s lobster” because of its sweet, firm white flesh, but don’t think that it’s a second choice ingredient. Chefs love monkfish because it’s so versatile: it can be threaded onto skewers and grilled on kebabs without falling apart, but monkfish can also be lightly poached in a flavorful broth or roasted with vegetables.
Chef Way This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini and butternut squash.Easy Way Instead of pounding monkfish thinly, slice the fillets thinly. Serve them with asparagus—no zucchini or squash. More Recipes From Daniel Boulud