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 ...

While you have probably never thought about eating those creatures, you might start when you learn about how delectable the ugly monkfish tastes. There's a reason it's touted as the most delicious ...

A range of seafood caught off the Scottish coast has been added to a "fish-to-avoid" list compiled by conservationists. They include monkfish from the North Sea and west of Scotland as well as ...

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 ...