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 ...

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 ...

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 ...

When you’re ready to barbecue, cook the monkfish tail over an indirect heat for 20 minutes, then for 6 minutes over the hot coals. Use the remaining marinade to brush it all over the tail as it ...

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 ...

“There’s so much we can do with it, but it’s really ugly,” he acknowledged. “It’s essentially a tail and a giant pair of jaws, so you can’t market it using pictures. Plus ‘monkfish’? I don’t know if ...