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 ...

“Do use the tail of the monkfish for the dish and ask your fishmonger to remove the membrane from the tail as this can be a bit tricky. This is popular with my family and husband who have an ...

Cut the cooked fennel into rough 2cm chunks and mix into the sauce with the fish, cream and fennel fronds. Transfer to a ...

The tails can be cleaned to resemble lobster ... cover the fillets in a little bit of flour. When serving monkfish, you can choose any side dish that complements the marinade or seasonings with ...