Learning how to clean a monkfish is a valuable skill that opens up a world of culinary possibilities of working with this unique fish. It is a simple technique that will allow you to experiment with various cooking methods.
Monkfish has a delicious and firm meat that can be grilled, pan-seared, roasted, steamed, and even poached!
Place 1 monkfish tail on a cutting board, skin-side up. Insert a small knife between the flesh and the skin, and carefully work the knife around to release the skin while pulling it from the flesh
Pull the remaining skin away from the flesh with your hands
Cut between the backbone and the loin. Detach the loin and repeat it on the other side
With the translucent membrane facing the cutting board, insert the blade between the membrane and the flesh. Cut along the entire loin, keeping the knife as close to the membrane as possible. Repeat with the other loin
The monkfish is cleaned
Yield 2 unit
Swiss Chard6 leaves
Extra Virgin Olive Oil1 tbsp
Bay Leaf1 leaf
Flaky Saltto taste