Monkfish tail is sold in most fishmongers and can be sliced into steaks or cubes making it ideal for cooking in stews, Thai curries, risotto and soups. Find recipes that will show you how to cook monkfish in paella, or in kebabs and even wrapped in Parma ham!
The fleshy and hearty monkfish stands up perfectly to the bold flavours of the lime marmalade in this incredible dish. Marinade the fish in the rustic flavours of Naked Jam's lime marmalade before baking gently. Serve with some creamy mash and a crisp salad.
A light soup that will fill you up without filling you out! This soup is very common in French homes and easy to make quickly with whatever white fish and summer vegetables you have at hand. Serve with fresh basil leaves, or with croutons and a spoonful of pesto.
No trip to Spain would be complete without sampling their famous rice dish, paella. The ingredients vary from region to region, but we've used monkfish, squid and mussels for this version. Serve with crusty bread.
Monkfish tastes somewhat similiar to lobster, but is a lot less expensive. This dish is also healthier than fried fish, but still has a nice crumbly crust. Substitute any other firm white fish if monkfish is not available.
Rosemary, garlic and lime add zip to monkfish fillets in this stylish and speedy bake. Great with boiled and crushed potatoes laced with a little olive oil, parsley and chives, and some steamed broccoli. Delicious!