They say, beauty is in the eye of the beholder. Fantastic—but far from easy on the eyes—monkfish is wild caught in the Atlantic. It has a lobster-like texture unlike any other fish in the sea and has been nicknamed, poor man's lobster. Their firm flesh make monkfish fillets an ideal, slightly sweet addition to those hearty fish dishes meant for the coldest, foggiest nights—from stews and chowders to soups and bisques. Skin is removed from fillets.
