MONFISH

Monkfish are ugly buggers. With its outsized head, gaping mouth, and a general air of something that might lurk under your bed, it’s often described—affectionately, of course—as “all mouth” (so am I). But set appearances aside and you’ll find a deep-sea dweller that’s an absolute star in the kitchen—and a sustainable one at that. A bottom-feeder by nature, Monkfish cruises the ocean floor hoovering up whatever it can catch, which turns out to be excellent news for us. The real prize is the tail: firm, succulent, and surprisingly sweet, earning Monkfish its famous nickname, “the poor man’s lobster.” While lobster may hog the spotlight, Monkfish more than holds its own when value, flavour, and sheer usefulness are on the menu.

Chefs around the world prize Monkfish for its dense, meaty texture and mild, clean flavour. It’s low to moderate in fat—lean but still deeply satisfying—and its flesh is sturdy enough to stand up to almost any cooking method you throw at it. Roast it, pan-fry it, grill it, poach it, or tuck it into curries and stews; it won’t flake apart or fall through the grill bars like more delicate fish. In fact, it’s one of the rare seafood stars that works beautifully on skewers or as thick, seared fillets, happily soaking up bold sauces, spices, and marinades without losing its identity.

That said, Monkfish does appreciate a light touch. Overcook it and that lovely firmness can tip into dryness, but treat it kindly and it rewards you with opaque white flesh and a subtly sweet, almost lobster-like richness. Flavour-wise, it makes fast friends with butter, lemon, garlic, fresh herbs, and just about anything you’d serve alongside a lobster tail. Clean and ocean-fresh when raw, mild and meaty once cooked, Monkfish is a quiet overachiever—hiding in plain sight until you try it done right and wonder why it ever played second fiddle at all.

  • ways to cook it

    Here are some of the best ways to cook Monkfish, playing to its firm texture and mild, slightly sweet flavour:

    Pan-seared
    Cut Monkfish into thick medallions, season well, and sear in a hot pan with oil until golden. Finish with butter, garlic, lemon, and herbs. This highlights its “poor man’s lobster” richness and keeps the centre juicy.

    Roasted
    Roast whole tails or large chunks at high heat. Monkfish roasts beautifully with olive oil, rosemary, thyme, garlic, or wrapped in bacon or prosciutto to protect the lean flesh from drying out.

    Grilled / Barbecued
    Thanks to its dense structure, Monkfish holds together on the grill. Skewer cubes for kebabs or grill thick fillets directly. Great with marinades, spice rubs, or citrus-based sauces.

    Poached
    Gently poach in butter, olive oil, or a light court bouillon. This method keeps the fish tender and moist and works well for elegant, simple dishes.

    Stewed or Braised
    Ideal for curries, bouillabaisse, chowders, or tomato-based stews. Monkfish absorbs flavour without falling apart, making it perfect for slow, saucy cooking.

    Bacon-wrapped
    Wrapping Monkfish in bacon adds fat and flavour while preventing dryness. Roast or pan-cook until the bacon is crisp and the fish just cooked through.

    Kebabs
    Cube Monkfish and thread onto skewers with vegetables. Its firmness makes it one of the best fish for skewering and high-heat cooking.

    En papillote (paper-baked)
    Bake Monkfish in parchment with butter, wine, lemon, herbs, and vegetables. The steam gently cooks the fish while locking in moisture.

    Pro tip: Monkfish is lean, so stop cooking as soon as it turns opaque and firms up. Treat it like lobster or scallops—less is more.

    Skewered Monkfish Kebabs with Green Charmoula Dressing and Caper Mayonnaise - this is a gem.

  • Drinks pairings

    Monkfish’s mild sweetness and meaty, lobster-like texture pair best with drinks that bring freshness and balance. In the wine world, crisp whites shine: Albariño, Picpoul, Chablis, or a lightly oaked Chardonnay all echo its clean flavour while cutting through butter, garlic, or rich sauces. If red is your thing, keep it light—think chilled Pinot Noir or Gamay, especially with grilled or bacon-wrapped Monkfish.

    Beer works just as well when chosen thoughtfully. A clean pilsner or helles lager keeps things bright and refreshing, while a wheat beer or saison adds gentle spice that suits grilled or herbed preparations. For non-alcoholic options, citrus-and-herb spritzes, green tea with cucumber and lime, or a lightly fizzy ginger or yuzu kombucha mirror Monkfish’s freshness without overwhelming it. The rule is simple: keep it crisp, aromatic, and let the fish stay centre stage.