Monkfish is sometimes called “poor man’s lobster” because of its sweet, firm white flesh, but don’t think that it’s a second choice ingredient. Chefs love monkfish because it’s so versatile: like swordfish and tuna, monkfish can be threaded onto skewers and grilled on kebabs without falling apart, but, like cod or halibut, monkfish can also be lightly poached in a flavorful broth or roasted with vegetables. The Food & Wine guide to monkfish serves up this fish in many ways, from Eric Ripert’s Asian-inspired Roast Monkfish in Sake Broth to Mediterranean favorites like Mario Batali’s Monkfish Piccata.

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