Fresh Wild Monkfish Preparation:Filleted & diced (-35% weight) versatile and hard to fault

versatile and hard to fault

or cook over a barbecue where the smokiness suits the fish well

Grill over a high flame

The flesh cooks quickly and flakes delicately

use the fish pie mix for a classic pie

Fresh Wild Monkfish Preparation:Filleted & diced (-35% weight) versatile and hard to faultFirm, meaty and with a sweet, clean flavour, monkfish is unlike any other fish on the British coast. Its dense, boneless tail flesh has a texture closer to lobster than most white fish, which is why it has long been a favourite in professional kitchens. This is a fish that suits confident cooking. Roast the tail on the bone for a dramatic centrepiece, cut into portions and pan fry for a golden crust, or skewer and grill over a high heat. It holds its