The catch is small and erratic as little is known of their habits. Monchong has clear, white flesh with pinkish tones. The flesh is firm with moderate flavor and a high fat content that makes it particularly well suited for broiling. It can also be baked or sauteed.

Most recent appearance:

Wonderfully fresh Hawaiian monchong is available at Gordon's this week, Dec. 21-25, 2009!

Monchong -Italian Style

• Flour, salt and pepper for dredging fish

• 4 (3-ounce) fillets monchong

• 1 tablespoon extra-virgin olive oil

• 2 tablespoons capers (optional)

• 8 cherry tomatoes, sliced lengthwise

• 1/4 cup minced fresh Italian parsley

• 1/4 cup minced fresh basil

• 2 cloves garlic, minced

• 2 teaspoons balsamic vinegar

• Salt and pepper to taste

Wipe monchong fillets with paper towel and dust each fillet lightly with flour that has been well-flavored with salt and pepper.

In a bowl, toss together capers, tomatoes, parsley, basil, garlic, vinegar and olive oil. Taste and add salt and pepper or additional balsamic vinegar if needed. Set aside.

Heat 1 tablespoon olive oil in frying pan over high heat; add monchong fillets, allowing even space around them. Fry fillets until golden-brown. Turn and saut until golden-brown.

Place fillets on plates and dress each with one-quarter of the vinaigrette. Serve immediately.

• Per serving: Approximate nutritional analysis per serving: 175 calories, 10 g total fat, 1.5 g saturated fat, 50 mg cholesterol, 200 mg sodium, 3 g carbohydrates, 1 g fiber, 1.5 g sugar, 18 g protein.

Grilled monchong with sake-ginger beurre blanc

• 4 (3-ounce) fillets monchong

For the sauce:

• 1/4 cup sake

• 1/4 cup rice vinegar

• 1 tablespoon minced fresh ginger

• 1 teaspoon shoyu

• 2 teaspoons water

• 1 tablespoon minced scallion (green onion)

• 1 stick cold, unsalted butter, cut into 1/2-inch cubes

• 1/8 teaspoon white pepper

• Pre-heat grill or broiler. Warm serving plates.

Combine sake and vinegar; pour into small saucepan over medium-high heat; add ginger and simmer until reduced by half. Strain to remove ginger and return to saucepan.

Grill or broil monchong; about 2 minutes a side.

Meanwhile, add water, shoyu and scallion to saucepan; turn heat down to very low and begin to whisk in butter one piece at a time. Add each piece just as the one before is almost melted. Work slowly and do not allow heat to rise (sauce should not bubble or simmer); lift pan from heat occasionally. Whisk in pepper.

Place grilled or broiled monchong on warmed plates; drizzle with sauce. Serve immediately.

Sauce makes about 2/3 cup.

Makes 4 servings (1 fillet and about 3 tablespoons sauce, each).

• Per serving: 350 calories, 29 g total fat, 15 g saturated fat, 110 mg cholesterol, 120 mg sodium, 2 g carbohydrates, 0 g fiber, 1 g sugar, 18 g protein.

 •  •  •

 All the experts we talked to said they preferred to keep their monchong preparations simple. Here are ideas for a simple pan-fried, sauteed or broiled monchong fillet.

Drizzle a fillet with:

Tomato Garlic Cream Sauce: Melt 1 tablespoon unsalted butter in small saucepan over medium heat. Add 2 minced garlic cloves and cook until sizzling. Add 1/4 cup dry white wine or dry vermouth and boil until blend is reduced to a syrupy glaze. Meanwhile, whisk together 2 tablespoons tomato paste, 1 cup chicken stock and 1/2 cup whipping cream. Whisk tomato mixture into butter-garlic-wine mixture in saucepan and boil until sauce is reduced by about half and slightly thickened. Season with salt and pepper to taste.

Makes about 1 cup, 16 servings.

• Per serving (1 tablespoon, sauce only): 41 calories, 3.6 grams fat, 0.6 grams protein, 0.8 grams carbohydrate (01. gram fiber).

From: "The Low-Carb Gourmet" by Karen Barnaby; Rodale, hardback, $35.

Broiled Monchong with Black Bean Mango Salsa
(Serves 4)

Monchong Ingredients:
4 8-ounce Monchong filets

Monchong Method:
Grill the filets on an outdoor barbecue for approximately 6 minutes on each side, or until done.

Black Bean Mango Salsa Ingredients:
1/2 cup cooked and drained black beans
1 cup fresh mango, peeled and cut into an 1/8-inch dice
1 red bell pepper, cut into an 1/8-inch dice
1 green onion, cut into an 1/8-inch dice
1 bunch cilantro, chopped fine
2 jalapeno peppers, seeded and cut into an 1/8-inch dice
1/4 cup rice wine vinegar
juice from 2 limes

Black Bean Mango Salsa Method:
Combine all ingredients and mix thoroughly.
To Serve:
Place 2 ounces of Pineapple Salsa over each filet.
Serve with fresh seasonal vegetables and rice or potatoes.

MONCHONG WITH ONION COMPOTE

 "The Choy of Cooking: Sam Choy's Island Cuisine" (Mutual Publishing, 1996)

4 monchong fillets (5 ounces each)
Salt and pepper to taste
Flour for dredging
2 tablespoons butter
2 tablespoons olive oil

Onion Compote:
3 tablespoons unsalted butter
3 Maui onions, minced
1/2 cup minced green onion
1 teaspoon minced ginger
3 tablespoons brandy
1/3 cup heavy cream
Salt and pepper to taste

Sauce:
2 cups fish stock, clam juice or chicken stock
2/3 cup heavy cream
Salt and pepper to taste

To prepare compote: Melt butter on low heat. Add onions and ginger. Cover and cook, stirring occasionally, 15 minutes or until tender. Add brandy and cream. Cover and cook another 5 minutes or until onions are very tender. Season with salt and pepper.

To prepare sauce: Boil fish stock and cream, stirring occasionally, 20 minutes or until reduced to sauce consistency. Season with salt and pepper.

To prepare fish: Season fillets with salt and pepper, dredge in flour. Melt butter and oil in heavy skillet over medium-high heat. Cook fish 3-4 minutes per side or until just done. Top fillets with compote and sauce. Serves 4. 

Approximate nutritional information, per serving: 600 calories, 45 g total fat, 24 g saturated fat, 175 mg cholesterol, 380 mg sodium.*