Grilled Monkfish — The Technique Behind the 'Poor Man's Lobster' #GrilledMonkfish #Seafood

Monkfish earned its nickname because the texture genuinely resembles lobster tail when it's cooked right. Remove the thin membrane covering the fillet first, since it toughens and curls the meat if left on. The dense flesh holds up to direct high heat far better than flakier white fish. Baste with butter while it grills, since the low fat content means it dries out fast without help. A cast iron griddle insert works well for monkfish since its steady, even heat retention helps the dense flesh cook through without the hot spots a standard grate can create. Keep a small pan of butter warming on a side burner throughout the cook, since basting works best when the butter stays liquid rather than being reheated each time. For more techniques like this and full outdoor kitchen layouts, visit gefestcorp.com. grilling, bbq, outdoor kitchen, grilled monkfish, seafood, backyard cooking, grill recipes, smoker recipes, bbq tips, cookout ideas, grilling tips, outdoor cooking, gefestcorp