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 readily ...

Note: The best sausage to use for this is the semi-cured Spanish chorizo available locally as chistora, though any other Spanish chorizo will suffice. Mexican chorizo is not a substitute. 1. In a ...

When I was young, monkfish was mostly used to make fake scampi, and you could get it terribly cheaply. Now, it is rather more expensive, but a good tail, or gigot, of monkfish is still good value, as ...

Fuss-free and foolproof, this recipe for monkfish boasts big flavor in only 40 minutes, making it an ideal dinner option for any night of the week.

To prepare monkfish with fresh tomato sauce, start by washing and drying the cherry tomatoes, then cut them in half (1). Drizzle a non-stick pan with a little oil and sauté a clove of garlic, peeled ...

1. Your runner bean stew can be cooked in advance or started just before you cook the fish. Heat a large saucepan, big enough to hold all the ingredients, and add 2 tablespoons olive oil plus the oil ...

Monkfish have huge heads, the better for (their own) eating. Monkfish attract prey with a small fishing rod above their mouth. When the rod lures smaller fish in close, the monkfish opens up its ...

Restraint is what defines many of Jose Ochoa’s most memorable dishes. “The beauty of cooking high-quality seafood,” he says, “is that you barely need to do anything to truly celebrate it. If it’s a ...