Although terrifying, the monkfish is one of the most underrated ... it will probably come as just the tail either filleted or on the bone, the latter of which requires pulling off the skin and ...

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. Place a heavy based pot on medium high heat.

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 ...

Her monkfish kebabs are delicious served with green salad. Step 1: Put the marinade ingredients in a large non-metallic bowl and stir. Step 2: Remove central bone from the monkfish and cut fillets ...