Monkfish is not a flakey fish but has more of a meat-like, juicy texture with a good bite to it, similar to that of lobster or scallops. It has a mild flavour so an excellent vessel for sauces and receptive to different cooking preparations. A tangy sauce goes well with monkfish or a thorough marinade as it will hold the flavours well. Grilling or barbecuing are good cooking methods because of its robustness or simply pan fried, served on a bed of vegetables.
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