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 ...

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 ...

If cooking the monkfish on the bone place in a preheated oven at 200 degrees Celsius for a further 3 minutes. Serve immediately with the caponata. Feast on delicious recipes and eat your way ...

Start preparing the linguine with monkfish ragù by cutting the fish into fairly thick slices (1) and removing the central ...

In the recipe, substitute less expensive types of fish, like haddock, monkfish or salmon, clams, mussels and squid for the ...

Remove from the pan and allow the monkfish to rest for 1 minute before serving. Serve with the coconut dhal and whatever green vegetables you have available. Feast on delicious recipes and eat ...

There are four separate components to this dish and I would recommend reading through the recipes first from start ... Heat the oven to 180C. Cut the monkfish into four portions.

These monkfish and prawn-stuffed piquillo peppers, created by head chef Ernest Pietx, are on the menu and they are popular with regulars frequenting this atmospheric Skycity venue. This recipe is ...