A monk fish has a mild and not too fishy flavour and a firm succulent texture that is close to the taste of a lobster. It can be cooked by roasting, streaming, grilling or making stew. A monkfish is ugly but when made into fillet and cooked it is very tasty.

Here is a recipe to inspire a dinner this week.

Monkfish filets with Pink Peppercorns and Tarragon Butter

  • 2 teaspoons of pink peppercorns or mixed peppercorns (available in store)
  • 1/4 cup butter, softened
  • 2 tablespoons of chopped fresh tarragon
  • 1 tablespoon of fresh lemon juice
  • 1/2 teaspoon kosher salt (available in store)
  • 1 fillet of monkfish

On cutting board or mortar and pestle lightly crush peppercorns; transfer to small bowl.  Add butter, tarragon, lemon juice and half of the salt ; mix until smooth. Cover and refrigerate until firm.

Sprinkle the fillets with pepper and remaining salt.  Place the fillets skin side down in a cast iron or stainless steal pan over medium-high heat; cook for 5 minutes. Loosen fish with spatula flip over and set in a pre-heated over (425 degrees). Cook until fish flakes easily when tested, about 4 more minutes.

Remove fish from pan on to serve ware.  Dot fillets generously with prepared butter, and serve.  This dish will pare beautifully with grilled fennel and arugula salad or a  rice pilaf.  This recipe also will work if pickerel or arctic char.