Monkfish

Monkfish is a firm, lean white fish sold mostly as skinless tail fillets. It has dense, tight-grained flesh that stays juicy under high heat, with a mild sweetness reminiscent of lobster; it works well pan-seared, roasted, grilled, or stewed and is often cut into medallions or kebabs.\n\nNative to the North Atlantic, monkfish features prominently in French, Spanish, and Portuguese cooking and is common in New England markets. Modern fisheries target it with trawls and gillnets, and the tail is the primary retail cut.