Here are some of our favorite monkfish recipes. Enjoy!
Monkfish à la Provençale by Martha Rose Shulman, New York Times in Roasted Monkfish, A Dish to Fool Lobster Lovers "I love the French term for whole monkfish tail, gigot de mer, which means leg of lamb of the sea. It’s an apt description for this meaty fish, which has a texture more akin to lobster than to flaky white-fleshed fish, and a shape that is somewhat reminiscent of a leg of lamb."
Spiced Monkfish with Citrus Vinaigrette by Gordon Ramsay (with video)
Sri Lankan-style Monkfish Curry by Jamie Oliver
Monkfish Couscous Food & Wine magazine "Firm chunks of monkfish are ideal for simmering in a tomatoey broth flavored with garlic, saffron, cumin, and cayenne."
Monkfish Rolls by Amanda Hesser, New York Times
Grilled or Roasted Monkfish with Black Olive Sauce and Lemon Mash by Jamie Oliver “Monkfish has a wonderful meatiness, which really works well with crisp Mediterranean flavours ”