monk fish?
Not usually at fish counter, but was today. Have cooked it 1-2 tiimes before and liked it… thought didn’t know THEN about removing the membrane. It got kinda tough/rubbery, but I just pulled it off after cooking. Like itas “poor man’s lobster”… dipped in melted butter & Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude