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Toad Tail aka Monkfish Sicilian Style

Pragmatic recipe
toad tail aka monkfish sicilian style

Toad Tail, coda di rospo

Toad tail, coda di rospo or Fisher Frog, rana pescatrice. That is how Italians call monkfish. Although not a looker, this is a very tasty and interesting fish. Firm flesh that somehow reminds lobster. No small bones that annoy children and fussy eaters. 

This Sicilian recipe is easy to prepare, once you get the ingredients together. 

  • Prep Time 10 Minutes
  • Cook Time 15 Minutes
  • Total Time 25 Minutes
  • Serves 4 People
  • Calories 150 kcal

Ingredients

  • 1 kilogram of toad tail, filetted
  • 150 grams of cherry tomatoes
  • 2 cloves of garlic
  • 30 grams of salted capers
  • 50 grams of black olives
  • 50 grams of flour
  • Oregano and basil
  • four anchovies
  • EVO
  • Salt and pepper

Instructions

  1. Rinse the capers and anchovy
  2. Slice the filleted toad tail, about a finger thick
  3. Add EVO and the anchovy in a pot
  4. Gently heat till the anchovies dissolves
  5. Pass the toad tail strips in flour and add them to the pot
  6. Stir before adding the cherry tomatoes (cut in four)
  7. Followed by the capers and olives
  8. Let it simmer for about 5 minutes
  9. Add the oregano and basil and leave it for another five minutes on a low fire

Notes

Coda di rospo, toad tail is a wonderful product. There are two elements that should not be overlooked. The first one regards the taste. Also known as 'poor people lobster' it is very subtle. It needs little sauces or condiments. Just as it happens with lobster. The second element is the cooking time. Keep it short. Overcooked monkfish becomes chewy. Not what you want.This recipe asks for salted capers. They can not be substituted with pickled capers. Whereas green olives may take the place of the black ones. If your guest do not like garlic, fish it out before serving.Avoid preparing this dish with wine. Better have a nice chilled white wine while eating. 

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