The good folks at Locals Seafood have brought us some freshly caught monkfish for the weekend. While monkfish has been a favorite in Europe for eons (French chefs LOVE it), this spring specialty has only recently gained popularity in the states.
Some say it took so long because, in its natural form, the species is not the most attractive fish in the Atlantic. It even made this list of the ugliest animals on the planet.
Attractiveness aside, we all know that it’s what’s on the inside that really counts. And chefs and home cooks alike have learned that monkfish has a mild sweet flavor and a meaty flesh that is versatile enough to be cooked in almost any way.
Monkfish is perfect for grilling because, unlike most white fish, it doesn’t flake and fall between the grates. You can even cut it into medallions before grilling. If grilling isn’t your game, you can roast monkfish in oven. Mix it with thinly sliced potatoes and some veggies and you’ve got a great family meal.
To top it all off, if it comes from Locals Seafood, we know that monkfish is a breed that is sustainably caught and in ample supply. To show off all the ways you can make monkfish, here are some links to recipes for that range from fancy shmancy to homestyle cooking.