Monkfish Loin

$24.00

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. It can also be sliced into medallions for faster cooking, and given a quick coating of flour for a crispy, browned exterior. Try it pan-roasted with brown butter and a lemon-caper sauce, or high-heat roasted with olives and aromatics.

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.

Chef Box Series: Roasted Monkfish with Tomatoes and Eggplant

Chef Robert Sisca

Wulf's Kitchen: Monkfish with Pan-Seared Grilled Zucchini and Capers

Chef Jose Maldonado

Wulf's Kitchen: Roasted Monkfish with Apples and Thyme

Max Harvey

Wild and trawl-caught in New England waters. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

Monkfish Loin

$24.00

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. It can also be sliced into medallions for faster cooking, and given a quick coating of flour for a crispy, browned exterior. Try it pan-roasted with brown butter and a lemon-caper sauce, or high-heat roasted with olives and aromatics.

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.