Monkfish

Svenfish Verified independent store

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Monkfish — called “poor man’s lobster” for a reason. Firm, sweet, and unlike any other white fish. Sold by the poundNever Frozen Monkfish is one of the most unusual fish in the Atl antic — imposing on the outside, extraordinary on the plate. The tail meat is the edible part, and it’s firm, meaty, and sweet in a way that genuinely recalls lobster. Dense enough to slice like medallions, hold on a skewer, or braise whole — it does things no other white fish can. Firm, meaty, and genuinely sweet with a texture completely unlike typical white fish. No flaking — it holds together like a very tender piece of meat. Serving & Portions 1 lb = 2–3 portions. Monkfish tail is solid muscle — a little goes a long way. Order 6 oz per person. Best For Pan-Seared MedallionsBraisedKebabsRoasted WholeSteamed Serving SuggestionsSlice the tail into 1-inch medallions and sear in a very hot pan for 2–3 minutes per side until deep golden brown. Or roast a whole tail at 400°F for 20–25 minutes and slice at the table. It also holds up beautifully to braising in tomatoes, white wine, and fresh herbs. Pairs Well With: Butter & Garlic · Saffron Broth · White Wine · Chorizo · Tomato & Herb Braise Show more