Here's how to cook monkfish by chef Chantelle Nicholson from Tredwell's Restaurant.

you might start when you learn about how delectable the ugly monkfish tastes. There's a reason it's touted as the most delicious monster in the sea (at least according to On the Water).

Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...