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 ...

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 ...

Reheat when ready to serve. Heat the oven to 180C. Cut the monkfish into four portions. Bring an oven-proof pan almost to smoking point and pour in a little oil. Season the monkfish and add it to ...

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 ...

They’re easy to add to a number of dishes, such as stews in the winter. You can wrap a whole monkfish tail, if you prefer, then slice it into portions just before serving. Prep time: 10 minutes ...

Method Bring the fish stock to the boil in a saucepan and add the fennel halves. Simmer for 6-7 minutes, or until tender, ...

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 ...