In its natural condition one of the most unprepossessing looking creatures imaginable, the monkfish is delicious. The flesh is almost gelatinous before cooking, and is shaped such that one would almost expect it to be called a loin. It is sometimes called “poor man’s lobster” for the extraordinary taste of its flesh, but obviously is much easier to eat than the shellfish. Can be cooked in a variety of ways, but is almost always marinated beforehand. Recommend a sprightly white wine or even sparkling wine. Try it with a raspberry beurre blanc, but don’t show anyone a picture till after they’re done complimenting you.
Fillet SKNLS RAW REF 3459914
Fillet 10 to 16 OZ 513404