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  • Writer's pictureSeafood Market Blog


Monkfish have a mildly, sweet taste and a firm dense texture. It is sometimes referred to as the "Poor mans Lobster." The flesh is covered with a blueish-gray membrane which needs to be pulled/peeled off before cooking.

Monkfish Americanus are a deep-water, bottom dwelling species found along the Atlantic coast from the Gulf of St. Lawrence in Canada to Cape Hatteras, North Carolina. They can Tolerate a wide range of temperatures.

monkfish whole

Best Cooking Methods for Monkfish -

  • Pan Fry: Pat fish dry, dredge in flour, and cook on high heat 5 minutes per side

  • Bake: at 400 degrees 12-15 minutes, with your desired seasoning.

  • Broil: Brush with butter, or your choice of cooking fat, 4-5 inches from heat for 8-10 minutes.

  • Poach: in butter - full recipe below.

Great American International Seafood Markets Recommended Product -

  • Brasswell's Tangy Lemon Caper Sauce

Recipe - Butter Poached Monkfish


  1. 2-3 TBSP. Water

  2. 1 C. cold butter (2 sticks)

  3. 1 lb. Monkfish, from Great American International Seafood Market

Cooking Instructions:

  1. Add water to a large pan.

  2. Bring to a swimmer.

  3. Slowly add butter, do not let butter come to a boil or it will separate. Keep butter between 160F and 175F.

  4. Add monkfish, and poach for 6-8 minutes, turning half way through. (always watching butter temp stays in the range of 160F and 175F)

  5. Enjoy!

  6. Share your photos with us on Facebook, Instagram, & Yelp!

monkfish cooking methods


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