The Monkfish is one of the ugliest denizens of the deep; a fish even it’s mother must hate to gaze upon. It is the stuff of nightmares. Yet, to the skilled chef, it is what dreams are made of. Imagine a thick meaty filet that has the texture and taste of lobster….at a quarter of the price.
The simplest of preparation, thanks to a recipe by Mark Bittman. Filets patted dry, salted, peppered, and sprinkled with smoked paprika, then covered with dijon mustard and baked in a very hot 475 F oven for 16 minutes on parchment paper.