We are part of a fish CSA, which is amazing! BUT... stumped by monkfish. Last time we had it, I sauteed it in butter (thought this was a surefire way to deal with all fish) and it was tough and not at all tasty. I've heard it holds up well in a stew, so I was thinking about some sort of coconut curry situation. Any thoughts, intrepid hotliners?
Thanks for signing up!
Connect with us to get more Food52!