Again, I spotted monk fish fillets in our grocery store. Since I am on a shio-koji 塩麴 kick, I thought this may be a good fish to try.
Monk fish: I bought two small monk fish fillets (combined, about 1 lb). I removed the slimy membrane as much as I could
Shio-koji marinade: I made some variation and added olive oil (2 tbs), mirin (2 tbs) to shio-koji (2 tbs). I placed two Monk fish fillets in a Ziploc bag, poured in the marinade, massage it a bit and removed as much air as I could and sealed. I let it marinade in the refrigerator overnight for 24 hours.
Since monk fish has the texture, but not the flavor, of lobster tail and is sometimes referred to as “poor man’s lobster), I decided to cook the Monk fish fillets as mock lobster tails. After the 24 hour marinade, I removed the fillets, blotted the excess moisture from the surface and sprinkled on smoked paprika (powder) (to simulate the color of cooked lobster) and then made shallow slit on top length wise—doesn’t it look like a lobster tail?. I placed them in a pre-heated 400F toaster oven for 10-15 minutes or until center of the thickest part was opaque (cut and peek).
I served this on a bed of couscous (from a box, this one was parmesan flavored). On the side, I served boiled sugar snap peas(seasoned with salt) and a tomato (skinned and shaped like a rose with salt and a dab of mayonnaise).
This was really good. The change in the texture of fish reminded me of “kasuzuke” 粕漬け or fish marinated in sake lee. The addition of mirin gave a bit more sweetness. Both of us really liked this preparation. Although Monkfish without marinating is very good, this one really made it better.