While somewhat terrifying when pictured in its natural ocean habitat, monkfish happens to be delicious—and makes for an unexpectedly tasty and easy-to-cook main course.

How to Cook Monkfish: Tips and Easy Lemon Garlic Monkfish Recipe

Belonging to the *Lophius* genus, monkfish is a predatory bottom feeder that lives close to the seafloor, preying on any fish it can fit through its large mouth—including other, smaller monkfish. 

The most common species of monkfish found on American plates is *Lophius americanus*, also known as the American angler. This fish resides in the North Atlantic Ocean, from the Gulf of St. Lawrence to the waters off the coast of North Carolina. Other monkfish species, such as *Lophius piscatorius*, can be found off the shores of Europe and Asia as well. 
Monkfish is sold as deboned and deveined tail fillets in most American markets. However, overseas purveyors, as well as some fishmongers and Asian markets, will sell whole fish and even the head, which contains edible meat in the cheeks and liver—a delicacy in Japan. Quality fillets will appear off-white or pale gray.

Don’t let the modest monkfish’s huge head, freakish face, and rows of razor-sharp teeth put you off. 

A fresh monkfish tail fillet has a mildly sweet taste and a firm, dense texture, similar to lobster meat (hence its nickname: “poor man’s lobster”) or scallops. 

Monkfish can be prepared using almost any cooking method, and its firmness makes it a great fish for soups and stews. Monkfish holds up to pan-frying, grilling, roasting, and baking. 

Take care, however: monkfish is a lean fish that tends to dry out if overcooked. Before cooking monkfish, make sure to remove tan or gray veining or membranes, which are harmless but have a chewy texture. 

- __Try it with olive oil and lemon juice__. A simple preparation of monkfish fillets with olive oil and lemon juice over high heat highlights its subtle, sweet flavor.
- __Experiment with different spices__. Monkfish provides an ideal blank canvas to experiment with herbs, spices, oils, and more, since the flesh absorbs a variety of marinades nicely. 
- __Get creative with different side dishes__. While quite lean at 3.3 grams of protein per serving, monkfish packs a delicate briny flavor that pairs well with a variety of grain or vegetable side dishes. Some complementary flavors include baked root vegetables with rosemary, or rice topped with the sesame seed and seaweed-based Japanese seasoning *furikake*. 

The next time you’re having a dinner party, consider the humble monkfish as the centerpiece for a picture-perfect meal—paired with white wine, of course! 

While somewhat terrifying when pictured in its natural ocean habitat, monkfish happens to be delicious—and makes for an unexpectedly tasty and easy-to-cook main course.

Belonging to the Lophius genus, monkfish is a predatory bottom feeder that lives close to the seafloor, preying on any fish it can fit through its large mouth—including other, smaller monkfish. The most common species of monkfish found on American plates is Lophius americanus, also known as the American angler. This fish resides in the North Atlantic Ocean, from the Gulf of St. Lawrence to the waters off the coast of North Carolina. Other monkfish species, such as Lophius piscatorius, can be found off the shores of Europe and Asia as well.

What Is Monkfish?

Monkfish is sold as deboned and deveined tail fillets in most American markets. However, overseas purveyors, as well as some fishmongers and Asian markets, will sell whole fish and even the head, which contains edible meat in the cheeks and liver—a delicacy in Japan. Quality fillets will appear off-white or pale gray.

Where Do You Buy Monkfish?

Don’t let the modest monkfish’s huge head, freakish face, and rows of razor-sharp teeth put you off. A fresh monkfish tail fillet has a mildly sweet taste and a firm, dense texture, similar to lobster meat (hence its nickname: “poor man’s lobster”) or scallops.

What Does Monkfish Taste Like?

Monkfish can be prepared using almost any cooking method, and its firmness makes it a great fish for soups and stews. Monkfish holds up to pan-frying, grilling, roasting, and baking. Take care, however: monkfish is a lean fish that tends to dry out if overcooked. Before cooking monkfish, make sure to remove tan or gray veining or membranes, which are harmless but have a chewy texture. <ul class="mc-m-4 list-styled"><li class="">Try it with olive oil and lemon juice. A simple preparation of monkfish fillets with olive oil and lemon juice over high heat highlights its subtle, sweet flavor. </li><li class="">Experiment with different spices. Monkfish provides an ideal blank canvas to experiment with herbs, spices, oils, and more, since the flesh absorbs a variety of marinades nicely. </li><li class="">Get creative with different side dishes. While quite lean at 3.3 grams of protein per serving, monkfish packs a delicate briny flavor that pairs well with a variety of grain or vegetable side dishes. Some complementary flavors include baked root vegetables with rosemary, or rice topped with the sesame seed and seaweed-based Japanese seasoning furikake. </li></ul>The next time you’re having a dinner party, consider the humble monkfish as the centerpiece for a picture-perfect meal—paired with white wine, of course!

3 Ways to Serve Monkfish 

Monkfish With Parsley, Capers, Garlic, and Lemon-Butter Sauce Recipe

While somewhat terrifying when pictured in its natural ocean habitat, monkfish happens to be delicious—and makes for an unexpectedly tasty and easy-to-cook main course.

While somewhat terrifying when pictured in its natural ocean habitat, monkfish happens to be delicious—and makes for an unexpectedly tasty and easy-to-cook main course.
