Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

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. Monkfish is available year round. The tail is ...

Throughout these recipes, remember to season with salt ... 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.

If cooking the monkfish on the bone place in a preheated oven at 200 degrees Celsius for a further 3 minutes. Serve immediately with the caponata. Feast on delicious recipes and eat your way ...

Monkfish Caponata: A versatile recipe this can be served hot as an accompaniment to fish but also works well with lamb, chicken and beef. Picture Chani Anderson Sat, 11 Jan, 2025 - 02:00 ...

Bake, broil, fry, grill, poach, roast, or sauté the monkfish like you would any other piece of fish, except for one thing: Salt it well because the meat is very lean. The salt will dissolve into ...

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 ...