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 ...

In the U.S., monkfish is most commonly sold in tail fillets (i.e., everything but the fish's enormous mouth). Those fillets often come encased in a thin membrane; be sure to remove this before ...

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 ...