Monkfish

By Food & Wine
Updated October 10, 2016
© 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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2 of 6

Monkfish in Tomato-Garlic Sauce

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The garlicky tomato sauce in this dish pairs perfectly with a creamy Sauvignon Blanc.

3 of 6

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

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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.

5 of 6

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

© PAUL COSTELLO
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This light meal combines perfectly cooked monkfish with buttery sauteed vegetables.

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