Monchong

Line-caught, Hawaii.

Monchong—which was considered a trash fish in the 50's and 60's—has been gaining popularity among professional chefs. It has a firm texture and mild flavor. An oily fish with large flakes, it is good grilled, baked, broiled, or sautéed. We recommend grilling or sear-roasting it. Then add your favorite butter, salsa, or sauce. A simple beurre blanc may b the place to begin. Seafood Watch rates it "Good Alternative."

-- Pan-Seared Monchong (Catalina Offshore Products)