Seared Beef with Monkfish Liver

I recently saw some fresh monkfish liver at the grocery store, which caught my eye! Monkfish liver is often compared to sea urchin as well as foie gras. It’s salty, briny, and earthy, just like the sea! I decided to pair the creamy flavor of the sea with some well marbled beef, with both glazed in a simple ponzu sauce.

Ingredients:

Zabuton American wagyu beef sliced, Cooked Monkfish liver, chives, garlic

Procedure:

I plated the dish with the beef slices at the bottom, topped with the marinated monkfish liver pieces and the creamy monkfish liver sauce, complimented with a little more of the ponzu glaze, baby spinach, and thinly sliced garlic. Sort of a play on surf and turf, the tender beef goes well with the briny liver. A very enticing and exotic dish, perfect for the end of summer!

What were some of your favorite ingredients or dishes you made this summer? I’d love to hear some of your recipes!

A Trio From the Sea

I really love seafood, I’ll eat any I see. Recently, I experimented with three raw and cooked preparations which are relatively simple and delicious. The taste really depends on the freshness of the ingredients used. The sea is a blank canvas that can be delighted with all types of flavor combinations, so the possibilities are many.

Octopus Ceviche with Coconut Milk, Cilantro

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