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Article: You will be hooked on marvellous monkfish; Phil Vickery, the nation's hottest chef and star of TV's Ready Steady Cook, is a master at preparing good old British food - with a difference. This week, in another recipe specially for Sunday People Magazine readers, he takes a newly-fashionable fish and cooks it in an age-old way.(Features)
- Article from:
- The People (London, England)
- Article date:
- October 11, 1998
- Author:
CopyrightCOPYRIGHT 1998 MGN LTD. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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GRIDDLED MONKFISH KEBABS
WITH PEPPERS AND BUTTON MUSHROOMS
WHEN I'd finished my training and started cooking seriously, in the late seventies, monkfish was something that most fishermen threw away. It just wasn't the "in" thing and wasn't taken seriously at all. We were all busy doing imaginative things with the likes of halibut and skate.
Fortunately, times change and now monkfish has a regular place on the slab at most fishmongers' alongside more established favourites like cod, haddock and plaice. It also has the advantage of being noticeably ...