![]() ![]() Save a bag in the freezer and put in fish shells and bones as you prepare them.Start cutting along the length of the bone, trying not to leave any flesh behind. Place the monkfish on a cutting board and use your fingers to feel for the backbone down the middle. ![]() There may be fins on the outside but these are easy to slice off. If the fish still has its skin on then use a sharp knife to loosen it and peel it off. The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
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