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Recipe Series


With a head twice the size of its body, the Angler fish is a toothy, ugly creature that dangles an antenna in front of its mouth to lure unsuspecting prey. The name Monkfish dates back over two hundred years to Europe when impoverished monks would pick through the discarded by-catch of local fishermen along the Mediterranean. It was once illegal in France to display the whole fish at the market for fear of frightening customers.


Beneath this bizarre appearance lies a tail of succulent flesh. Caught along the Eastern States, most Monkfish is exported to Europe and Asia where its meat and liver are highly prized delicacies. This sweet, lean fish can hold its shape in a stir-fry, on a skewer, and can be sliced thin for scaloppini. It is the fish of choice for Bouillabaisse.


Wild harvest: New England, Canada.


Skinned tail sections.


Sweet, mild.


Firm, chewy, non-flaky.


1.7 g fat per 4 oz

.3 g saturated fat

86 calories

16.4 g protein

29 mg cholesterol

21 mg sodium


Extremely versatile: Bake, pan sauté, grill on skewers, use in chowders and stews.


Quick Bouillabaisse

This Fish Stew varies from country to country in Europe. Originally to use the abundance of fish available, you can use from 2 to 6 different types of fish and shellfish to your personal preference.
Servings 4


  • 2 lbs. total cubed fish (firm and delicate fish - monkfish, tilapia, cod, flounder, snapper)
  • 1 dozen small clams rinsed
  • 1 dozen mussels rinsed
  • 1/4 cup olive oil
  • 1 cup chopped onion
  • 3/4 cup chopped bell pepper
  • 3 cloves garlic minced
  • 1/2 tsp thyme
  • 1 tsp oregano
  • 1 strip orange rind optional
  • 3 cups chopped can plum tomatoes w/ juice
  • 3 cups fish stock or clam juice
  • 3 tbsp fresh parsley
  • salt & pepper to taste


  • Sauté onion and pepper in oil until tender.
  • Add garlic, spices and sauté one minute.
  • Add tomatoes and stock, and simmer uncovered for 20 minutes.
  • Season with salt and pepper.
  • Add fish and parsley, and simmer covered 5 to 8minutes until fish is done.
  • Serve with hearty bread.

Monkfish Scaloppini

Servings 2


  • 1 lb monkfish, sliced on diagonal thin for scaloppini
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 1/2 cup finely chopped shallots
  • salt & white pepper
  • 3/4 cup chicken broth
  • 1 tbsp fresh lemon juice
  • 1/4 tsp thyme


  • Dust monkfish with flour.
  • In melted butter and oil, sauté fish for 1½ minutes on each side.
  • Set aside on plate and cover.
  • Sauté shallots in same pan until soft.
  • Add stock, lemon juice and thyme.
  • Cook on high 2 minutes until reduced.
  • Season with salt and pepper.
  • Spoon overfish and serve.