I have some huge Monkfish fillets in the freezer. I want to cook one tomorrow for dinner but it's always a pain to get the membrane off them. Any tips/tricks for prep work. Or any great Monkfish recipes. Was thinking about roasting it at about 400 degrees with white wine and butter until just begins to flake.
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!