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 ...

Add the caramelised mushrooms and chopped tomato to the now cooked monkfish and warm through. Finish with the chopped herbs and a squeeze of lemon juice. Serve with steamed rice or roast potatoes.

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 ...