Seafood lovers may enjoy the delicacy of lobster, but not the price tag. If you're looking for a less expensive alternative, ...

Monique Coombs from the Maine Coast Fishermen's Association joined us in the kitchen to show the versatility of monkfish stew ...

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 it is not already diced, cut the monkfish into equal bite-sized pieces, around 3cm/1¼in. Season with salt and pepper. Set aside. Heat a large saucepan over a medium heat and then add the olive ...

Set aside and keep warm and drizzle with extra virgin olive oil when serving. To cook the monkfish: Pat the monkfish dry with kitchen paper and season with fine sea salt. Preheat your frying pan ...

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 ...

Lu Ching Lai succeeded in making Chinese food with monkfish for the first time on air. The 38th episode of the MBC entertainment program 'It’s a relief to take a break' aired on the 3rd ...