Pan-fried monkfish

It’s always exciting to see a new offering at the fish counter, and monkfish doesn’t taste like any other fish you’ve ever had. Many say it has the characteristics of lobster … but come on now, lobster is lobster.

Cut the monkfish into ¼-inch slices and season liberally with salt and pepper, paprika, Old Bay, whatever you’re feeling. Barely cover a large frying pan with some vegetable oil and set on a medium-hot stove, wait a few minutes for the pan to get good and hot.

Dredge the monkfish in flour, shake off any excess and set in the hot oil. Cook for approximately two minutes or until it is nicely browned. Flip and do the same on the other side. Serve immediately.

I served it over a corn, onion, green bean ratatouille, but almost anything goes. A caper butter, lemon and garlic, or simply sauteed vegetables would all be perfect.

So, if you’ve never tried monkfish, live a little and give it a go.