Monkfish is a particularly extraordinary looking fish with a firm, meaty texture. Once the head has been removed, the skin, remaining bone and sinew needs to be removed from the monkfish tails before cooking.
Its texture lends itself to many cooking techniques, making monkfish the perfect choice for soups, stews, paellas and barbecues. Why not give it a try during the summer on your grill or barbecue. Try marinating chunks of monkfish in olive oil, lemon and oregano and then skewer them with scallops and Parma ham before searing them on a barbecue for a little smoky flavour.
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