Monkfish

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Going to try Monkfish medallions pan fried in butter with some pasta with capers and maybe some artichoke hearts. Any leftover portions of uncooked fish will go into a fish chowder. Wish me luck :-)

You can cut it into serving sized pieces and cook en papilotte (individual parchment packets with herbs) or,easy, slice it into scallops and sear in brown butter. It's a fairly sturdy fish so you can use it in "stews" like cioppino or bouillabaise.

I really enjoy monkfish as well, sometimes I wrap it in proschuitto!
It is VERY important to let it rest after cooking for at least 5 minutes, that way the juices evenly distribute through out the Fish and not all over the cutting board, leaving you with dry fish. I usually always serve it with a puree of some sort. Cauliflower and Roasted Garlic Puree, or Spicy Carrot Puree, the options are limitless. That way the puree doubles as a Veggie and sauce, adds great flavor to the fish and makes for a beautiful plate presentation!

You should be able to pull the membrane off when the fish is 1/2 thawed and the meat still a bit frozen hard. Start with a sharp knife then pull. If that is not working for you, turn the fish upside down (membrane on cutting board) and slide a sharp carving knife along it in a sawing motion.
Good idea to use high heat for a quick bake that will leave it soft, flaky, and "wet".