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 ...

Her monkfish kebabs are delicious served with green ... Soak wooden skewers in warm water for six hours to avoid burning. Step 3: Line the grill pan with foil. Preheat grill on high for five ...

Method Bring the fish stock to the boil in a saucepan and add the fennel halves. Simmer for 6-7 minutes, or until tender, ...

They’re easy to add to a number of dishes, such as stews in the winter. You can wrap a whole monkfish tail, if you prefer, then slice it into portions just before serving. Prep time: 10 minutes ...