Pan-Roasted Monkfish with Mushrooms and Scallions
The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a whole lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
Monkfish Couscous
Firm chunks of monkfish are ideal for simmering in a tomato-based broth flavored with garlic, saffron, cumin, and cayenne. Serve the fish over a mound of steaming couscous to soak up all the glorious liquid.
Monkfish Bourguignon
Light vintages of fragrant pinot noir pair well with rich seafood like monkfish. Here, the wine flavors the fish stew while providing a lovely dinner beverage, to boot.
Spanish Braised Monkfish
Olive oil, red bell peppers, garlic, and sherry give this gently simmered fish its Spanish accent. They're puréed with another favorite Spanish ingredient, blanched almonds, which thicken the sauce and give it a sweet, nutty flavor.
Fisherman's Stew
Fennel and tomato accent this seafood trio of monkfish, shrimp, and mussels. Double this one when company's coming — just make sure to use a large Dutch oven instead of a skillet. Serve with crusty bread.
Lotte al Americaine
Pressure-cooked monkfish remains tender while retaining all its flavor. In this classic preparation, monkfish is braised in tomatoes and flavored with saffron and Cognac.
Seafood Stew
For stews and casseroles, choose firm-textured fish that retain their shape during cooking. Cod, snapper, and monkfish are ideal, or use a variety, for contrasting tastes and textures. Accompany with some good ol' crusty bread for mopping up all the sauce — leave no plate un-mopped!
