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: it can be threaded onto skewers and grilled on kebabs without falling apart, but monkfish can also be lightly poached in a flavorful broth or roasted with vegetables. 

Food & Wine

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