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 ...

Ask your fish monger to prepare the monkfish skinned and cut into 2-inch chunks on or off the bone. If you’re opting to cook your fish off the bone no need to place in the oven, cooking in the ...

As seafood prices keep climbing with no signs of slowing down, it might be time to start exploring underrated options to save ...

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 ...

While you have probably never thought about eating those creatures, you might start when you learn about how delectable the ugly monkfish tastes. There's a reason it's touted as the most delicious ...

Reheat when ready to serve. 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. Season the monkfish and add it to ...

Bellota's piquillo peppers, stuffed with a monkfish and prawn cream, are coated with a pepper and cream sauce, sprinkled with a little grated manchego and baked until the cheese deliciously crisps.

Pizarro’s seared saffron monkfish with black-eyed beans is a simple recipe that will be a winner time and time again. Seared monkfish fragrant with saffron is coupled with a herb and tomato rich ...