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 a 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.