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 ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is ...

Season the monkfish portions then wrap each one in the ... depending on the thickness of each portion, or until a metal skewer inserted into the thickest part of the fish comes out hot to the ...

3. Cover and leave to marinate at room temperature for 30 minutes or for up to 2 hours in the fridge. 4. Thread the scallops, prawns and monkfish on to the skewers, alternating them with folded slices ...

Step 2: Remove central bone from the monkfish and cut fillets into 16 chunks. Place fish in marinade, add prawns and mix. Refrigerate for six hours. Soak wooden skewers in warm water for six hours ...