Happy Sunday to all!!!!!
Today's super simple smoked monkfish lunch was just delicious!!
Thanks for sharing in my joy!!!
Cheers!!!!!!!!!! - Leah
We've switched to using up our pistachio shells instead of chips, for smoking, (I got this fantastic idea on this site, and from Knuckle47 - thank you tons and tons and tons)!!!!!!! AMAZING!
The aromatic, come hither smell, while this is smoking is delightful! (Almost a tiny bit 'sweet' and making the whole outside area just smell exotic and incredible! (A resourceful and yet ravishing idea)!
Monkfish mopped through grapeseed oil went onto that little smoker for 20 minutes...
And this was put over black rice, with diced up radicchio and fresh chives, and some olive oil and red Hawaiian sea salt...
And it just oozed apart once into it - soft beyond belief and succulent and lovely against the "al dente style" black rice!
Smoked monkfish is my favorite way to have monkfish, and that subtle albeit present pistachio taste is so beautiful!
So simple, and yet also so healthful, soft, and delicious! (And my beloved White Burgundy as a pairing didn't hurt either)! Smiles.
OK, please make today wonderful and happy new week!!!!!!!
Cheers!!!!!! - Leah