Go easy on monkfish. If we keep eating it at the rate we have been over the past decade, there will be very little of it left.

No wonder it's so popular: the firm white flesh has a smooth, light meat texture rather like king scallops and is boneless apart from the spine.

The chewy layers of pale membrane surrounding the fillets must be removed before cooking otherwise they cause the fish to curl.


Monkfish can be plainly roasted or wrapped in thinly sliced bacon to keep it moist while in the oven. Bacon is also good combined with this fish in kebabs, as is tandoori paste. It can also be barbecued and char-grilled, cooked in curries, or served raw in dishes such as carpaccio and ceviche.