Monkfish is known for its huge head and mouth, and its tight, meaty white flesh that is often compared to lobster meat. It's commonly used in French cuisine, but it has only recently become popular in America.
Only the monkfish tail is edible, and it's sold whole or filleted. Any gray or tan membranes should be removed before cooking. The flesh is bright white, lean and mild-tasting.
This versatile fish can be prepared using almost any cooking method, and it can be served in soups and stews. Its lean flesh tends to dry out if overcooked. Monkfish has a unique flavor and texture, but you can substitute snapper, sea bass, halibut, mahi-mahi or sea scallops.
- Oven Roasted Monkfish with Clams and Merguez Sausage
- Emeril's Peasant-style Monkfish with Garlic Croutons
- Monkfish Stew with Saffron Broth and Wild Mushrooms
- Monkfish Chowder
- Bacon-Wrapped Monkfish with Beurre Rouge
- Rosemary Skewered Monkfish with Pancetta and Bread