The tail is readily available ... pulled away – if left on it will shrink around the meat during cooking, making it tough. Monkfish flesh is firm and perfect for stir-frying, barbecuing and ...

The tail is readily available ... pulled away – if left on it will shrink around the meat during cooking, making it tough. Monkfish flesh is firm and perfect for stir-frying, barbecuing and ...

Cooking series. Nisha cooks a chicken korma approved by her auntie, an Eastern European clear vegetable soup with dumplings, and a marinated tandoori monkfish on a barbecue.

and trim the fins and tail before cooking. With the fillets ready, you can use practically any cooking method. Bake, broil, fry, grill, poach, roast, or sauté the monkfish like you would any ...

You can wrap a whole monkfish tail, if you prefer, then slice it into portions just before serving. Prep time: 10 minutes Cook time: 15 minutes 4 Ingredients For the peas Preheat the oven to 200C ...

Agwi jjim brings together the deep flavors of the sea with the bold, spicy seasoning typical of Korean cuisine. Monkfish ...