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.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)