To establish whether monkfish is cooked, insert a sharp knife into the thickest part of the flesh – if it’s cooked through the knife will come out hot to the touch; the flesh should also feel springy.
Whether cooking monkfish tail or fillet make sure that you rest the cooked fish for about 5 minutes before serving.
Monkfish fillets can be pan-fried or roasted to give the fillets colour. An average-sized monkfish fillet (around 100g) will take around 5–6 minutes.
Monkfish suits being grilled or barbecued because the robust flesh doesn’t fall apart easily. It can be cubed and skewered to make kebabs. Marinating it first is a good idea, because monkfish soaks up flavours well.
Tom Aikens uses monkfish in his Fish pie recipe as well as his brilliant Bouillabaisse. Shaun Hill rests monkfish atop a bed of tomato sauce in his Monkfish recipe with tomato, ginger and garlic while Alfred Prasad envelopes the fish in a spicy tomato sauce in his sumptuous Monkfish curry.