17-02-2017, 12:41 PM
1482
Re: OFF slimming club---open to everyone.
I think I'd pass on that. I love fish that's thick, yet flaky and moist. For example, this is Monkfish...
Pretty and pink and nice and thick and the flavor is outstanding, like no other fish I've ever had. They're quite horrifying looking creatures, but once the tail is removed and cleaned (the tail is the only part of the Monkfish that can be eaten) it's a beautiful thing
Around here we call it "poor man's lobster" since, once cooked, the taste and texture of Monkfish is very similar. But it's by no means cheap. Or easy to find. I've only found it at 2 places here and they don't have it available daily, like your typical other fishes, such as cod, catfish, tilapia, etc. It's a once-in-a-while "if you get lucky" type of thing. But when I *do* find it, I buy it, regardless of how expensive it is.
This is something I just found trying to find a photo of raw Monkfish and I have to try it when I'm able - it's bacon-wrapped Monkfish. Yum!
17-02-2017, 12:42 PM
1483
Re: OFF slimming club---open to everyone.
Originally Posted by susiejaeger
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It was ok, but too thin for me, you will need two fillets.Today its a roast with Chicken Breasts with Peppercorn Sauce.
17-02-2017, 05:26 PM
1485
Re: OFF slimming club---open to everyone.
Nope, no bones, as long as it properly boned by a butcher. The only thing I have to do before cooking it is remove the membrane surrounding the flesh of the Monkfish tail. Although the butcher removes the outer skin, the membrane is usually still intact (like in the 1st picture I posted above, the membrane is still on the fillets) and you don't necessarily have to remove it, but the membrane is very rubbery. Some people leave it on, but I prefer to take it off. The flesh is surrounded by a pink, veiny membrane, as you can see in the picture.
Monkfish has a firm texture and very sweet flavor that's similar to lobster, hence its nickname 'Poor Man's Lobster'. I usually bake it in a foil pack (holds the moisture in) with butter and a little bit of salt. I don't pour sauces over it or season it with a bunch of spices and herbs because it's delicious just as it is and I want to taste just the fish.
19-02-2017, 01:18 PM
1487
Re: OFF slimming club---open to everyone.
I will be on steroids for a little while noiw--doc has cut me down from 20 mg to 15 mg for 2 weeks--then down to 10 mg for another 2 weeks--just to see how things go. Everything seems to have calmed down now---the problems I was having were personal problems, not relating to my health..Sounds as though you are all doing well. I seem to be eating more because of the steroids, but thankfully do not appear to have put on any weight--as yet.
19-02-2017, 07:15 PM
1489
Re: OFF slimming club---open to everyone.
Is it too late to join in Susie?I should like to lose some weight before a planned visit to Paris with my son and daughter-in-law and grandchild.I love being in France but need to be fitter to do a fair amount of sightseeing...I think the idea of sharing slimming goals is excellent.I don't expect to lose much with just over a month to go...and being in my 80's ... but it would be a start!|
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