I love the French term for whole monkfish tail, “gigot de mer,” which means “leg of lamb of the sea.” It’s an apt description for this meaty fish, which has a texture more akin to lobster than to ...

To prepare baked monkfish, first clean it, remove the skin, and cut it lengthwise along the spine (1) which will be discarded (2). Cut the flesh into chunks (3). Salt and pepper (4). Lay down 6 strips ...

Steal This Recipe® Step by Step Instructions for The Quinoa Risotto:Warm half of the olive oil in a saucepan over low to medium heat. Add shallots and ham and toast for 2 minutes. Add quinoa and toast ...

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 ...

If you're looking for a dinner party dish to really wow your guests this monkfish will be sure to do the trick! Packed with sophisticated, rich flavours, everyone will be begging for the recipe. To ...

This was inspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla. Italians rarely douse the artichokes with lemon, as we do in Greece. Prepare the main dish: In a large, deep skillet or a ...

Discover 15 healthy baked fish recipes perfect for easy weeknight dinners. From light and flaky white fish to flavorful ...