glassy membrane that needs to be pulled away – if left on it will shrink around the meat during cooking, making it tough. Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. For the aubergine, preheat the oven to 180C/350F/Gas 4.

Set aside and keep warm and drizzle with extra virgin olive oil when serving. To cook the monkfish: Pat the monkfish dry with kitchen paper and season with fine sea salt. Preheat your frying pan ...

Looking for a versatile and delicious ingredient for your recipes? Monkfish is your best ally! With its white, firm meat, it's perfect for replacing lobster in any dish, from a classic bisque to a ...

Cook for 5 minutes, keeping them moving in the ... Heat the oven to 180C. Cut the monkfish into four portions. Bring an oven-proof pan almost to smoking point and pour in a little oil.

With the fillets ready, you can use practically any cooking method. Bake, broil, fry, grill, poach, roast, or sauté the monkfish like you would any other piece of fish, except for one thing ...

Cut each monkfish fillet into four portions ... Add the mustard and cumin seed, as well as the basil or curry leaves. Cook for a minute, until the mustard seeds start to pop, then add the onion ...