Monkfish Liver

Purchase a very fresh monkfish liver; I bought one that weighed about a half-pound. Trim any pieces of membrane or visible blood vessels from it. Place it on a plate and arrange a steamer large enough to hold the plate. Steam the liver on the plate for about 20 minutes. A larger one will probably take a bit longer, but since the timing has a lot to do with the thickness, I wouldn’t suspect the time is linear in relationship to the weight. When it’s done cooking, place the liver on a cutting board and let it sit for a minute, then cut in to ¼-inch slices. Serve at room temperature with finely grated daikon and ponzu sauce.

A half-pound liver makes about 4-6 servings, depending on how much of this rich food you like to eat. The daikon goes very well with the liver, but go easy on the ponzu sauce… it can overwhelm the flavor of the liver. Leftovers can be refrigerated, but not for long. I have read that it also can be frozen, but haven’t tried that.

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