This fish might look strange but it truly tastes delicious. Many people compare its flavor to lobster, plus it can be cooked ...

Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

Cut each monkfish fillet into four portions ... Add the mustard and cumin seed, as well as the basil or curry leaves. Cook for a minute, until the mustard seeds start to pop, then add the onion ...

Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche. For the monkfish ...

From haddock cakes to Thai monkfish curry, dive into delicious recipes from the women behind acclaimed Scottish restaurant The Seafood Shack. Fresh langoustine, crab, salmon and more: sitting down ...

Cut the monkfish into fingers ... a basket or on a plate with a bowl of Harissa mayonnaise. Feast on delicious recipes and eat your way across the island with the best reviews from our award ...

This curry has lots of levels of flavour ... Use a firm fish, such as monkfish, hapuku or kingfish, that will hold its shape once cooked.

Chorizo is a fantastic accompaniment to robust, fleshy fish. This recipe uses monkfish, but bluenose and hapuka will suit just as well. The bitter salads balance out the spicy chorizo and salty ...