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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)