In some countries monkfish liver is considered a delicacy. Monkfish is usually sold with the head removed; the remaining body is called the ‘tail’. The tail is sold in steaks; meat is also ...

In some countries monkfish liver is considered a delicacy. Monkfish is usually sold with the head removed; the remaining body is called the ‘tail’. The tail is sold in steaks; meat is also ...

As seafood prices keep climbing with no signs of slowing down, it might be time to start exploring underrated options to save ...

Preheat a large pot or Dutch oven on medium high heat. Season the monkfish pieces well with fine sea salt. Add 2 tbsp of the rapeseed oil to the pot followed by the monkfish. Allow to sear on ...

Reheat when ready to serve. Heat the oven to 180C. Cut the monkfish into four portions. Bring an oven-proof pan almost to smoking point and pour in a little oil. Season the monkfish and add it to ...

Preheat the oven to 190°C. Cut the monkfish into chunky pieces. Mix the yoghurt with the chopped coriander, ginger, chilli, garlic, and lime zest and lime juices. Put the pieces of monkfish into ...