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 ...

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 ...

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 ...

Monkfish, often dubbed the 'poor man's lobster ... And don't forget to pair it with a light side dish like a salad or roasted ...