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Monkfish

By Food & Wine Updated October 10, 2016
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Sautéed Monkfish with Leeks and Shiitakes
Credit: © PAUL COSTELLO
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.
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Monkfish Stew with Saffron Broth

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Mimi Thorisson makes a quick and easy fish stew, flavoring the luscious broth with white wine, saffron and aromatic vegetables.

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Monkfish in Tomato-Garlic Sauce

Monkfish in Tomato-Garlic Sauce
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The garlicky tomato sauce in this dish pairs perfectly with a creamy Sauvignon Blanc.

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Monkfish and Chorizo Kebabs

Monkfish and Chorizo Kebabs
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These flavorful kebabs are an easy way to step up your grilling game.

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Roast Monkfish in Sake Broth

Roast Monkfish in Sake Broth
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A dish like this, combining deeply flavored ingredients (turnip, miso) with delicate ones (monkfish), calls for a wine that's neither too subtle nor too bold.

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Crispy Monkfish with Capers

Crispy Monkfish with Capers
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This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side.

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Sautéed Monkfish with Leeks and Shiitakes

Sautéed Monkfish with Leeks and Shiitakes
Credit: © PAUL COSTELLO
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This light meal combines perfectly cooked monkfish with buttery sauteed vegetables.

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    1 of 6 Monkfish Stew with Saffron Broth
    2 of 6 Monkfish in Tomato-Garlic Sauce
    3 of 6 Monkfish and Chorizo Kebabs
    4 of 6 Roast Monkfish in Sake Broth
    5 of 6 Crispy Monkfish with Capers
    6 of 6 Sautéed Monkfish with Leeks and Shiitakes

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