Monkfish is a sturdy fish that doesn't flake like other species when cooked — so it can stand up to any number of preparations and flavors. Try it pan-roasted with brown butter and a lemon-caper sauce, or high-heat roasted with olives and aromatics.
Once bone-in monkfish is fully cooked, the meat will pull away from the central bone easily with a spoon or table knife. It's perfect for a family-style preparation that you can serve at the table.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.