One 200–250g monkfish fillet, individually quick-frozen. Monkfish is one of the most prized fish in restaurant cookery for its uniquely firm, meaty texture — closer to lobster or a good piece of pork loin than to fish, with a clean mild flavour that takes confidently to bold seasoning. The IQF format means you defrost just one portion at a time.
Pack details
- Pack: 1 fillet, 200–250g
- Form: individually quick-frozen
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook monkfish
- Pan-sear: 3 minutes each side in butter and oil over medium-high heat — finish with a butter baste.
- Wrapped in pancetta: wrap with pancetta or prosciutto, roast at 200°C for 15 minutes — the chef-classic preparation.
- Stir-fry: dice 2cm cubes, stir-fry over high heat with chilli, garlic and ginger.
- BBQ: brush with oil, grill 3 minutes per side over medium-high heat.
- Curry: diced into Goan or Thai red curries.
Pair with a chilled Burgundian Chardonnay or a Picpoul de Pinet.
Sourcing and delivery
Monkfish fillet individually quick-frozen for portion-by-portion convenience. Dispatched frozen from our UK warehouse in insulated packaging.
