Monkfish — called “poor man’s lobster” for a reason. Firm, sweet, and unlike any other white fish.

Monkfish is one of the most unusual fish in the Atlantic — imposing on the outside, extraordinary on the plate. The tail meat is the edible part, and it’s firm, meaty, and sweet in a way that genuinely recalls lobster. Dense enough to slice like medallions, hold on a skewer, or braise whole — it does things no other white fish can.

Firm, meaty, and genuinely sweet with a texture completely unlike typical white fish. No flaking — it holds together like a very tender piece of meat.

Slice the tail into 1-inch medallions and sear in a very hot pan for 2–3 minutes per side until deep golden brown. Or roast a whole tail at 400°F for 20–25 minutes and slice at the table. It also holds up beautifully to braising in tomatoes, white wine, and fresh herbs.

Pairs Well With: Butter & Garlic · Saffron Broth · White Wine · Chorizo · Tomato & Herb Braise