What is
Monkfish?

Monkfish is a type of fish known for its firm texture and mild flavor. It is often referred to as 'poor man's lobster' due to its similar taste and texture when cooked. The fish has a large, meaty tail that is often filleted and prepared in various ways including grilling, baking, or frying.

Origins & History

Monkfish is native to the eastern North Atlantic Ocean, particularly around Europe and the northeastern United States. It has gained popularity in culinary dishes in recent years, especially in seafood restaurants.

Taste & Texture

Monkfish has a mild, sweet flavor with a texture similar to that of lobster, making it a favorite among chefs and food enthusiasts.

Ingredients

Monkfish Fillet

The meaty tail of the monkfish, which is used in various recipes.

Olive Oil

A healthy fat often used for cooking or dressing the dish.

Garlic

A common aromatic ingredient that enhances the flavor of the dish.

Lemon

Adds acidity and brightness to balance the richness of the fish.

Herbs (such as parsley or thyme)

Used to season and garnish the dish.

This item may contain the following allergens:

Fish