Monkfish

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster. In Europe, the monkfish has been treasured for many years, but until the later part of the 1970's, American fisherman would dispose of the monkfish. Americans now keep the monkfish, but only for the meat from the tail, whereas Europeans use the entire fish. It can be prepared using several different cooking methods, such as poaching, roasting, sautéing, or grilling. If monkfish is not available, it may be substituted with grouper, tilefish, or lobster. When cleaning, be sure the fish is thoroughly skinned, paying particular attention to the center ridge. Skin remaining on the ridge will cause the fish to be tough when cooked. To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque, but will still be moist.