If you love fish, but are a little intimidated cooking it at home, you're not alone. Here's some common mistakes and expert ...

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 ...

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 ...

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 ...

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 ...

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 ...

Bellota's piquillo peppers, stuffed with a monkfish and prawn cream, are coated with a pepper and cream sauce, sprinkled with a little grated manchego and baked until the cheese deliciously crisps.

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is ...