monkfish
frogfish
angler *
Lophius piscatorius latin

Cook about five minutes, until the monkfish is just cooked through.

The monkfish will probably not take on any color.

Monkfish is the firmest of all and works particularly well.

To make the monkfish, preheat the oven to 375 degrees.

The monkfish should be finished in about five minutes.

Place skillet with monkfish into oven and bake 10 minutes.

The trigger fish has the same negative image now as the monkfish did before 1980.

Some monkfish also come in on the local scallop boats.

Remove the monkfish from the pan and set aside; keep warm.

Cook this tasty monkfish recipe in less than half and hour.

Also, I like the meatiness and rich texture of monkfish.

Place 1 piece of monkfish on either side of the vegetables.

Too bad the monkfish isn't an option on that early menu.

Pull the monkfish into bite-size pieces and place them in a large bowl.

It's a great dish for cooler weather, especially because monkfish is very good in fall and winter.

Select a heavy skillet large enough to hold the monkfish in a single layer.

In the recipe below, shrimp and monkfish are used.

Monkfish is one of the best species for soup because its firm flesh holds up so well.

It happened during another visit with an herb lasagna and, once again, the monkfish.

Wash the monkfish, and cut each piece into slices 1/2 inch thick.

Place the monkfish rolls on the top rack of the steamer.

As she points out, "Man cannot live on charred monkfish and grilled baby vegetables alone."

Cut the sides of the monkfish from the bone and arrange on individual plates.

I've used this same preparation for halibut, monkfish and salmon.

He remembers the horror on her face when she saw the head of a monkfish at a market in Portugal.