A unique, firm-textured and meaty white fish, monkfish has an extraordinary appearance, with a flattened head, tapering body and mottled-brown, glossy skin. Once the fish has been filleted and the central bone removed, the flavour of this fish is spectacular.

Many years ago Monkfish was only fished commercially as a cheap scampi substitute, now it is considered one of the tastiest fish available.

Monkfish from the west coast of England is far superior to anywhere else due to its firm body/tail.

Due to its meaty texture Monkfish can be cooked in many different ways, including, pan fry, roasting and even barbequing.

Let’s see what Rick Stein would do.