peel off the membrane, and trim the fins and tail before cooking. With the fillets ready, you can use practically any cooking method. Bake, broil, fry, grill, poach, roast, or sauté the monkfish ...

meat is also harvested from the head – monkfish cheeks are considered a delicacy. The loose dark skin of this fish is easy to strip away, revealing a pink, glassy membrane that needs to be ...

Lobster rolls are delicious, but the price tag can be hard to swallow. This lesser known fish with a similar flavor makes a ...