This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is readily ...

When I was young, monkfish was mostly used to make fake scampi, and you could get it terribly cheaply. Now, it is rather more expensive, but a good tail, or gigot, of monkfish is still good value, as ...

Tom Kerridge has shared his easy recipe for roast monkfish with cumin and coriander. Serving two people, it's an ideal dish for a special night in for a couple. Previously head chef at ...

Note: The best sausage to use for this is the semi-cured Spanish chorizo available locally as chistora, though any other Spanish chorizo will suffice. Mexican chorizo is not a substitute. 1. In a ...

This tabbouleh tastes fresh and healthy and leaving it to sit means all the flavours develop nicely (you can make it ahead if you fancy). If using wooden skewers, soak them in cold water for 10 ...

*Lobster rolls are a summer favorite, but the high cost of lobster can leave many seafood lovers searching for an alternative. Enter monkfish, often dubbed the “poor man’s lobster.” While not as ...