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 ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is ...

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 ...

Cut each monkfish fillet into four portions. Combine the spices, garlic, ginger, yoghurt and lemon juice in a bowl and add the monkfish portions. Coat the fish all over with the paste and let it ...

To cook the monkfish: Pat the monkfish dry with kitchen ... We know that most of us find recipes through search and our dedicated search engine will search our database by ingredient.