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 ...

Spice up your life with this wonderful fish supper which marinates monkfish tail in a flavourful rub. The monkfish is served with a rich coconut sauce and spicy vegetables. To make the monkfish ...

If you're wary of approaching fish on the bone, not to worry; you could use tails of monkfish off the bone or a lovely fillet of round fish such as hake, cod or pollock. For an even simpler ...

Although terrifying, the monkfish is one of the most underrated fish that you should try at least once. The tails can be cleaned to resemble lobster tails, but that's not the only thing these two ...

Preheat a large pot or Dutch oven on medium high heat. Season the monkfish pieces well with fine sea salt. Add 2 tbsp of the rapeseed oil to the pot followed by the monkfish. Allow to sear on ...