Wednesday, June 20, 2007

Duvel Companion - Ascetic Monk Fish

Ascetic Monk Fish 2 lbs Monk Fish Fillet (cut into 4 servings) 1 tablespoon unsalted butter Sea Salt and fresh ground pepper to taste Melt butter in cast iron or anodized skillet at medium-high heat. Gently add fish fillets Sprinkle with sea salt or Kosher salt Grind black pepper to taste Cook 2 1/2 minutes on one side (or until fish releases from pan) Using tongs, turn fish over, cook for anther 2 1/2 minutes (or until it releases) Remove to serving plate. Fish should be slightly translucent in the center. Be careful to not over-cook. Thickness of fillets will determine cooking time. Fish should feel "medium" to the touch when done. *Monk Fish is known as the "poor-mans lobster". It is a very creamy, firm, delicate tasting piece of fish - but not delicate in texture. Duvel and Ayinger both pair well with this. It matches sweet delicate taste with sweet delicate taste. Neither flavors in the beer or in the dish over-power the other!

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