What Does Monkfish Taste Like? A Guide to This Unique and Versatile Fish

Monkfish is gaining popularity as a delicious, affordable and sustainable seafood option But many home cooks are still unfamiliar with this unique looking fish. If you’ve seen monkfish at the market or on a restaurant menu but aren’t sure what to make of it, this guide will tell you everything you need to know!

Monkfish is not the prettiest fish in the sea With its broad, flat head, wide mouth filled with tiny teeth, and skinny tail, it looks more like something from a science fiction movie than something you’d want to eat!

But don’t let appearances deceive you. This bottom-dwelling fish has firm, bright white meat that is often compared to lobster in both flavor and texture. It has a mild, sweet taste without any fishiness. Monkfish can be prepared using almost any cooking method – fried, grilled, roasted, baked, poached – you name it. It’s versatility makes it a great choice for home cooks.

Monkfish live in the cold waters of the North Atlantic Ocean off the coasts of America and Europe. They are commercially fished mainly for their tails. The liver and cheeks may also be used in certain regional dishes. Monkfish has been overfished in some areas in the past but current management practices have made it a sustainable fishery once again.

What Does Monkfish Taste Like?

So we’ve established that monkfish doesn’t look much like the fish we’re used to cooking. But how does it actually taste?

As mentioned above, the flavor and texture of monkfish has often been compared to lobster. The lean, firm white flesh has a mild, sweet and buttery taste. There is no “fishy” flavor whatsoever. Monkfish holds up well to just about any cooking method and pairs nicely with a wide variety of seasonings and ingredients.

Some key points about the unique taste of monkfish:

• Mild, sweet flavor similar to lobster or crab
• Firm texture with big meaty flakes when cooked
• No “fishy” or ammonia-like taste
• Versatile – pairs well with many seasonings and ingredients
• Stays moist when cooked properly (avoid overcooking)

Many people are pleasantly surprised by monkfish after assuming it would have a strong “fishy” flavor based on appearance. Rest assured that isn’t the case at all – it has a light, delicate flavor with just a hint of sweetness. Monkfish is approachable for any palate.

Buying and Preparing Monkfish

Now that you know what to expect flavor-wise, let’s discuss how to buy monkfish and get it ready to cook.

Where to Buy Monkfish

Monkfish can be found at many grocery stores, especially those with fresh seafood departments. It’s also common at fish markets. Look for the tail meat, which is the part of the fish that’s typically eaten. The tails are sold whole or as fillets. Sometimes they are labeled “monkfish” and other times “anglerfish.” Frozen monkfish tails are another option. While not as ideal as fresh, they can still make for a great meal.

Prepping Monkfish Tails

A whole monkfish tail requires some trimming and cleanup before cooking:

• Remove the skin – it’s too tough to eat
• Trim off the fins and tail with kitchen shears
• Cut along both sides of the central bone to remove two large fillets
• Discard the bone or save it to make fish stock

Prepping Monkfish Fillets

If you’ve purchased tail fillets, the work is mostly done for you. To prepare:

• Rinse under cold water and pat dry
• Trim any remaining bits of skin or sinew
• Cut into portions if desired

That’s it – the fillets are ready for your recipe. Monkfish does not have any small pin bones to remove.

Cooking Monkfish – Methods and Recipes

Monkfish holds up well to almost any cooking method. Here are some of the most common and delicious ways to prepare this versatile fish:

Pan Searing

• Pat fillets dry and season with salt and pepper
• Heat oil or butter over medium-high heat
• Cook fillets for 4-5 minutes per side until browned
• Finish cooking in a 400°F oven if needed to reach desired doneness

Grilling

• Rub fillets with oil and season with desired spices, herbs, etc.
• Grill over direct high heat for 3-5 minutes per side
• Cook just until opaque throughout – do not overcook

Baking

• Place seasoned fillets on parchment paper or foil lined pan
• Bake at 400°F for 10-15 minutes until fish flakes easily
• Can finish in oven after searing in pan

Poaching

• Add chunks of monkfish to simmering soups, stews or curry
• Cook at low simmer for 5-10 minutes until just cooked through

Roasting

• Roast seasoned fillets at 425°F on sheet pan lined with parchment
• Cook for 15-20 minutes depending on thickness

Full Monkfish Recipe Inspiration

Here are just a handful of the many amazing recipes that allow the mild, lobster-like flavor of monkfish to shine:

• Lemon Garlic Monkfish – pan fried fillets in lemony garlic butter sauce
• Monkfish and Shrimp Kebabs – grilled skewers with zesty chimichurri
• Monkfish Pho – poached in homemade Vietnamese noodle soup
• Curried Monkfish – gently cooked in aromatic Thai red curry sauce
• Roasted Monkfish with Tomatoes and Olives – Mediterranean flavors
• Monkfish Stew – with chorizo, tomatoes and white beans
• Monkfish Rolls – wrapped around crab and cream cheese for an appetizer

As you can see, recipes from all different cuisines can highlight monkfish wonderfully. Impress your family and friends with this unique fish!

Is There a Good Monkfish Substitute?

If you can’t find monkfish, there are a few alternatives that work well:

• Lobster Tails – the closest match for texture and flavor
• Scallops – firm, sweet and succulent like monkfish
• Halibut – mild tasting white fish with firm flesh
• Mahi Mahi – slightly meatier in texture than halibut
• Cod – affordable, mild white fish that absorbs flavors

While these fish won’t mimic monkfish exactly, they can still work nicely. Adjust cooking times as needed based on thickness.

The Takeaway on Monkfish

While monkfish is lesser known than salmon or tuna, it’s a fantastic fish that every home cook should try. It has a mild, sweet flavor similar to lobster along with a meaty, succulent texture. Monkfish works well with an endless array of flavors and ingredients. It’s available at reasonable prices and pairs nicely with everyday meals or special occasions. Overcome any skepticism about its unusual looks, and give monkfish a chance to become a regular in your seafood rotation. Just take care not to overcook for best results.