Monique Coombs from the Maine Coast Fishermen's Association joined us in the kitchen to show the versatility of monkfish stew ...

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 ...

Method Bring the fish stock to the boil in a saucepan and add the fennel halves. Simmer for 6-7 minutes, or until tender, ...

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. For the aubergine, preheat the oven to 180C/350F/Gas 4.

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 ...

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 ...

Brittany Armpriester, bar manager, and Nicola Moreira, kitchen manager, serve up a monkfish with clam rice and a Mediterranean martini in the FOX43 kitchen! To stream FOX43 on your phone ...

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 ...

Pizarro’s seared saffron monkfish with black-eyed beans is a simple recipe that will be a winner time and time again. Seared monkfish fragrant with saffron is coupled with a herb and tomato rich ...

Add the mushrooms and garlic and cook for a further 5 minutes, stirring occasionally In a large non-stick frying pan melt the remaining butter and add the monkfish pieces. Cook over a medium heat ...