With its firm and slightly sweet flavours, monkfish can rival lobster and oysters for luxury any day. It is surprisingly easy to cook and in season now at a great price.

Monkfish can be enjoyed in everything from fragrant curries to spiced paella, but have you ever tried it chargrilled on the barbecue? The meaty white fish stands up well to the heat of a hot grill and ...

Note: The best sausage to use for this is the semi-cured Spanish chorizo available locally as chistora, though any other Spanish chorizo will suffice. Mexican chorizo is not a substitute. 1. In a ...

Monkfish, called rape (pronounced rah-pé) in Spain, is popular in soups in the Basque Country, where it is also called sapo. The recipe yields eight servings. You can slice one loin and chill the ...

Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best ...

Tom Kerridge has shared his easy recipe for roast monkfish with cumin and coriander. Serving two people, it's an ideal dish for a special night in for a couple. Previously head chef at ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is readily ...

Daniel Boulud's elegant take on schnitzel swaps veal for delicate monkfish, creating a crisp, golden fish dish finished with capers, lemon, and herbs. The French chef and restaurateur Daniel Boulud ...

With the summer crowds gone, it's time to go back to some of our favorite coastal spots. That has to include Jamestown Fish. Here, chef Matthew MacCartney prepares fresh seafood and grilled pizza just ...

Note: The best sausage to use for this is the semi-cured Spanish chorizo available locally as chistora, though any other Spanish chorizo will suffice. Mexican chorizo is not a substitute. 1. In a ...

It’s like you’re living a scene out of every cook’s dreams: Your guests are circled tight around the table, leaning in anxiously as you dip your ladle into a fragrant, steaming pot. Out it comes, full ...