Monkfish How to Cook It

Monkfish How to Cook It


What is Monkfish like to eat and how should you cook it?

How to cook Monkfish

Monkfish Tails

Fish Colour


How to Cook

Fry, Bake, Grill, Stew

Calories per 100g:


recipes to try:

Stews, Soups, Curries

Considering buying Monkfish?

If you are unfamiliar with Monkfish and unsure how to cook it or eat it then read on as we reveal how to cook Monkfish and what it tastes like.

What taste does Monkfish Have?

Monkfish has a mildly sweet taste and a firm, dense texture, very similar to lobster or even scallops, hence its label of “poor man’s lobster” 

How to cook Monkfish

The great thing about this fish is that it can be cooked many ways and is very popular used in soups, stews and curries. Equally grilling, frying and baking it will offer great results for this fish. Just watch you don’t overcook this fish as you can dry it out.

Make sure the veining or membranes are removed before cooking, to avoid a chewy fish.

Cooking styles

  1. Simple European style with lemon and olive oil. Marinade in oil and lemon before cooking over a high heat.
  2. Spice lovers can try various spices and herbs as this fish soaks up marinades and great for a fish curry.
  3. Compliment the fish with oven baked root vegetables or go more exotic with sesame seed and rice wine seasoning.

Whichever way you choose to cook your fish, consider a nice white wine to wash it down with or sparkling water of your choice.

More Recipes

Monkfish How to Cook It

Monkfish How to Cook It

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Chorizo, new potato and haddock

Chorizo, new potato and haddock

All in One Pot Fish dish with Haddock

This is just a great recipie as it is so quick and easy to do and only one pot to wash up at the end! If you love Fish, Chirizo and potatoes then this is a must to try.


1 tbsp extra-virgin olive oil
50g chorizo peeled and thinly sliced
450g salad or new potatoes sliced
4 tbsp dry sherry, or more if you need it (or use white wine)
2 skinless thick fillets white fish
good handful cherry tomatoes, halved
20g bunch parsley roughly chopped

How to Make it:

Start with a large pan that has a lid, (a wok is a great one to use) heat the pan, add the oil and fry the chorizo, for a couple of minutes until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp Sherry, cover the pan tightly, then leave to cook for 20-25 mins until the potatoes are just tender. keep checking them and moving them around the pan.20
Season the fish with salt and pepper on both side. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp Sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil.
Serve straight away with crusty bread or a green salad

Carolines Salmon Teryaki

Carolines Salmon Teryaki

Chilli Crab Linguine

Chilli Crab Linguine

Chilli Crab Linguine

This quick and simple dish is a great way to use crab.  The chili gives it an awesome kick – and it’s ready in less than 25 minutes..especially if I dress the crab for you!

  1. 01.Cook the pasta in a large pan of boiling, well salted water (around 1 tsp per 600ml) for 7-8 minutes or until al dente.
  2. 02.Meanwhile, put the chopped tomatoes, crabmeat, parsley, lemon juice, olive oil, chilli flakes and garlic into another pan and warm through over a gentle heat.
  3. 03.Drain the pasta, return to the pan with the warmed sauce ingredients, then briefly toss together. Season to taste. Divide among 4 warmed plates and serve immediately.