You can cook a piece of Monkfish like you would a nice juice steak, just be careful not to overcook it otherwise it be dry and less tasty.
- Place a frying pan over high heat and add a dash of vegetable oil.
- Season the monkfish with sea salt and black pepper
- Add the monkfish to the pan and cook until golden brown on one side
- Reduce the heat slightly and add a couple of sprigs of fresh Thyme and a thumb-sized piece of butter.
- Turn over the fish and start to baste with the now foaming butter. Try not to move the fish too much otherwise, you will lose the nice golden-brown crust that you are creating
- Cook for around 2-3 minutes continuously spooning the foaming butter over the fish
- Add a squeeze of lemon to the butter and continue to baste for a minute or so
- Remove the fish from the pan and rest on kitchen paper for 2 minutes and serve.
Monkfish is also great for fish and chips, simply drench the fillets in seasoned flour and then in beer batter of fresh bread crumbs and deep fry.