Long appreciated abroad, monkfish is just gaining popularity in this country. Its firm texture and sweet taste have earned it the name 'the poor mans lobster.'
When baking or broiling this lean fish, frequent basting is necessary to prevent drying and toughening the meat. This is a slimmed-down version of a recipe I picked up at Roger Verge's cooking school in Province.(Jean Rogers, Author)
According to everything we have learned while deepsea fishing in south Florida, it is inadvisable to consume any Barracuda that is over 24"" in length. Older fish develop a certain type of bacteria that can be fatal to humans. Smaller fish are best smoked. I would not advise cooking barracuda as you would a traditional piece of fish.
Other seafood may be substituted for the shrimp. Although the recipe doesn't call for it, I would taste for seasoning and add salt and white pepper, to taste.
