Once ignored as a food source, the Monkfish is now reveered by top chef's as one of the finest ingredients available. Its non-flaky texture makes it an excellent choice for oven or pan roasting, curries and stews. My favourite way to enjoy monkfish is the classic method of wrapping tightly in Parma or Serrano Ham, chilling to "set" and then roasting in a pan with lashings of butter. Garnish with samphire for a beautiful, restaurant quality dish.
Monkfish is one of those rare beasts, a fish which can be enjoyed with a glass of red! Try it with a New World Pinot Noir.