Baked with a bread crumb mixture.

Monkfish baked with celery hearts, butter, caraway, saffron, shallots, wine, and heavy cream.

Cooked in white wine, ginger, and soy sauce.

Serve hot with a squeeze of lemon and a crusty french type bread.

The fish is marinate in soy sauce, garlic, ginger and pepper, then broiled.

Served with a sauce made with butter, orange juice, and skim milk.

by Antony Worrall Thompson from Ready Steady Cook.

Deep-fried marinated medallions of monkfish meat coated in rice boodles served with a dipping sauce.

Prepared with mustard, breadcrumbs, and Parmesan cheese.

Recipe by Rick Stein from Fruits of the Sea.

Served with an orange juice and scallion sauce.

Marinated in cumin, paprika, cayenne, cilantro, garlic, and olive oil.

Made with sweet potatoes, spinach, and a wine sauce.

Lemony monkfish garnished with sprigs of fresh thyme.

Includes a Ritz cracker topping.

Baked with potatoes, tomatoes, and Parmesan cheese.

Monkfish baked with butter, walnuts, shallot, and lemon.

Monkfish, onion, green pepper, and mushrooms placed on skewers and grilled.

Can substitute with cusk (a variety of whitefish). Serves 4.

Monkfish is lightly seasoned and cooked with mushrooms, tomatoes, and garlic.

Grilled Monkfish with Luganeya Sausage, Collards, and Tarragon; Monkfish Scaloppine With Shiitakes, Chianti, and Sage; and Monkfish with Almond Sauce.

Includes Monkfish and Avocado Salad, Monkfish Thermidor, and Roasted Monkfish Tail.

Fish steamed in beer.

Recipe by Kevin Woodford from Ready Steady Cook.

Includes a photo of the dish.

Recipe by Antony Worrall Thompson from Ready Steady Cook.

Recipe from Canyon Ranch.

Served with a cream, soy sauce, caster sugar sauce.

Recipe by James Martin from Saturday Kitchen.

Simple recipe with saffron.

Monkfish is simmered in water, vinegar, seafood seasoning, and celery seed.

Recipe from Chef Todd Gray of Equinox on StarChefs.

A rustic oven-roasted monkfish with potatoes, shallots, and Roma tomatoes.

A French bistro recipe for monkfish, wrapped in bacon and roasted.

Marinade includes ginger, garlic, Chinese plum wine, dry sherry, lemon, rice wine vinegar, and white wine vinegar.

Fillets are sautéd, then baked in sherry.

Includes soy sauce, chicken stock, sherry, and mushrooms.

Recipe by Rick Stein from Food Heroes.

Recipe from Dry Creek Kitchen`s.

by Paul Harwood from Masterchef.