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 ...

Preheat the oven to 190°C. Cut the monkfish into chunky pieces. Mix the yoghurt with the chopped coriander, ginger, chilli, garlic, and lime zest and lime juices. Put the pieces of monkfish into ...