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 ...

Thick-cut monkfish cooked low and slow in a rich tomato-based curry sauce. A lighter curry that still feels like a luxury. This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh.

Once the sauce has thickened ... Drain them al dente and pour them into the pan with the monkfish ragù (17), mix well (18), ...

Cut the monkfish into fingers ... a basket or on a plate with a bowl of Harissa mayonnaise. Feast on delicious recipes and eat your way across the island with the best reviews from our award ...

Throughout these recipes, remember to season with salt ... 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.

Stir in the butter and season to taste. To serve, spoon the peas onto warmed serving plates, along with some of the sauce. Slice each monkfish fillet into 2 or 3 pieces and arrange on top of the ...

Serve the pasta on warm plates with the monkfish on top, drizzle the sesame oil and a squeeze of lime juice over the pasta — and enjoy! Feast on delicious recipes and eat your way across the ...