In its natural state, the monkfish, or anglerfish, is not pretty. The bottom-dwelling creature has a monster-like appearance, with a huge head, giant mouth and rows of sharp teeth.

Yet, prepared correctly, the monkfish can be a beautiful sight. Meaty and sweet, monkfish has a texture more akin to lobster than to flaky white-fleshed fish, and its tail offers a tenderloin-like, cylindrical cut that is unique to the world of seafood.

The French in particular love monkfish...


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Mary Fowler


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