What's your favorite way of cooking monkfish?

[Patrico]

I love monkfish. For me simple is best so sear / get some colour in a hot pan with olive oil and a touch of butter before finishing in the oven. Serve either on a bed of puy or green lentils and crispy pancetta or with a squeeze of lemon and greek salad. Also nice in a marinara with some good seafood, tomato and chilli.

[Steve H]

Don't know if this has been mentioned but I am sure it was Delia I saw who just marinated it in lime juice (and possibly a few other things) and the citrus juice "cooked" the fish....Obviously I have never tried it but it looked bloody lovely!!!!!!!!

[aaak]

As with all fish simple is best.
roll in flour, fry on a heavy, heated pan.
The skillfull is to keep the heat up
Not too much fish on the pan is the main thing or the pan cools and you have a soggy mess
sauce, again simple coriander and lime, I would make it from a reduced stock thickened with beurre manie (flour and butter blend together)
The only thing that beats monk for this is John Dory

[Wadeski]

nowt wrong with a delicate curry sauce - sauce a l'indienne i think the french call it. very subtle and works perfectly with monkfish.

I would imagine chunks of monkfish in a light batter with lemon squeezed on it would be lovely too!

[Kneetrembler]

A whole tail espaldad/butterflied and then once opened up as per Jaime Oliver stuffed with tomato/chilli/anchovies/garlic & herbs and then stitched back up together and cooked in an oven.

And if you have some,preserved lemons stuffed in as well it makes the taste soooo much better

Served on a bed of Garbanzos/Chick Peas which have been cooked with Garlic,chillies and minced onion and then mashed.

A nice Albariño white wine served very cold goes down soooo well with this

[Swilly]

Poach in milk