If there’s an uglier fish alive, we’d like to know what it is. With its huge head and gaping mouth, its frankly monstrous appearance once prompted French fishermen to regularly cut off the heads and toss them over the side of the ship to avoid frightening the landlubbers. But don’t let its looks scare you away from the fact that it’s also one of the tastiest fish in the sea — something our European cousins have known for centuries.

In fact, it was culinary legend Julia Child who is often credited with successfully introducing Americans to monkfish, which quickly became known as the “poor man’s lobster” for its firm, succulent white flesh. Now increasingly popular with both chefs and diners, its frankenfish appearance has definitely taken a backseat to its mild, slightly sweet taste and cooking versatility.

Sources
Canada, US.

Availability
Monkfish is available year-round.

Cooking Tips

• Perfect for baking, broiling, frying, grilling, poaching or sautéing.
• For a simple recipe, broil and serve with a garlic butter sauce.