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Also known as:
Goosefish, large-headed anglerfish, lotte (French), angler, angler fish, bellyfish, frogfish, sea devil, allmouth. Monkfish is generally called the Poor Man's Lobster for its delicate taste and velvety texture.

Description:
Waters: Western Atlantic Ocean U.S. Atlantic coast as far south as North Carolina coasts of Mexico and Brazil.
A large (up to 50 lbs.), fleshy, sand-colored fish with a huge head and oversized mouth not a beauty-pageant winner. By twitching a long filament that protrudes from the head, the monkfish lures shellfish and other prey to satiate its enormous appetite.
Only the tail end of the fish is edible this portion is usually skinned and filleted. The tender, flaky white flesh is low in fat, firm in texture, and has a very sweet, delicate, lobsterlike flavor.

Best Cooking:
The versatile monkfish is lovely grilled, poached, roasted, baked, and sauteed. It can also be cut into strips or chunks and deep-fried in the style of tempura.
Note: A thin gray membrane covers the tail meat if your fishmonger has left the membrane intact, peel or cut it off before cooking.

Buying Tips:
Look for moist white fillets that glisten and are sweet-smelling. If the thin gray membrane has been left intact over the meat, you may want to ask your fishmonger to remove it before purchasing.

Nutrition Value:
Monkfish (cooked, dry heat), 3 oz. (84.9g)
Calories: 82.4
Protein: 15.8g
Carbohydrate: 0.0g
Total Fat: 1.6g
Fiber: 0.0g
Excellent source* of: Selenium (39.8mcg)
Good source* of: Niacin (2.8mg), Vitamin B6 (0.23mg), and Vitamin B12 (0.88mcg)
Omega-3 values are not available for species.

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

Substitutes for Monkfish:
Blackfish, carp, cod, grouper, haddock, pollock, red snapper, tilefish, wolffish.

Notes:
Monkfish is very popular in Europe, where it is considered a delicacy.
The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi (Ankimo).