After I gave up calling him "Friar Tuck" and dressing him in a brown cassock, we followed this recipe for one of the lemony-est, most delicious pre-race dinners I've ever eaten. Thanks, Jamie Oliver, you're the best!
Things I learned about monkfish last week:
- In Dutch, it's called zeeduivel, which means "sea devil". Monk? Devil? Hm.
- If you want enough fillet-o-monkfish for dinner for two, it will set you back about 20 euro.
- When searching for zeeduivel in Amsterdam, you might find it for 5 euro/100 grams cheaper at Marqt supermarket than at Albert Cuypstraat Markt.
- If you don't season the fillets with a good amount of salt and allow it to sit for at least 30 minutes, it will take for-ev-er to broil. It's a thick, juicy fish, and it tastes pretty rubbery and gross when it's not done.
- When it's pan-fried, then broiled, as instructs the above recipe... oh man oh man oh man.
You can still break bread with Friar Tuck, even when he's cooked. He won't mind.
On another cooking note, it's pumpkin pie season. Go, go, go!
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