17 Delicious Monkfish Recipes for Seafood Lovers

Brimming with flavor and versatility, monkfish is a treasure trove for seafood enthusiasts looking to spice up their dinner routine. Whether you’re craving a quick weeknight meal or a luxurious weekend feast, our roundup of 17 delicious monkfish recipes promises to delight your palate. Dive into these culinary gems and discover why monkfish deserves a spot on your table tonight!

Grilled Monkfish with Garlic Butter

Viral for a reason, this Grilled Monkfish with Garlic Butter is your next obsession. Bold flavors meet simple prep for a dish that’s all about the wow factor.

Ingredients

• For the fish:
  • 1 lb monkfish fillets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic butter:
  • 4 tbsp unsalted butter, melted
  • 3 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush the monkfish fillets with olive oil and season with salt and pepper.
3. Place the fillets on the grill. Cook for 4 minutes per side, or until grill marks appear and the fish is opaque.
4. While the fish cooks, mix melted butter, minced garlic, lemon juice, and salt in a small bowl.
5. Remove the fish from the grill. Immediately drizzle with the garlic butter mixture.
6. Let the fish rest for 2 minutes before serving to allow the flavors to meld.

Perfectly grilled monkfish boasts a meaty texture that’s irresistibly tender. The garlic butter adds a rich, aromatic finish that’s brightened by a hint of lemon. Serve it over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Monkfish Tail in White Wine Sauce

Elevate your dinner game with this monkfish tail in white wine sauce—succulent, buttery, and ready to impress in under 30 minutes.

Ingredients

• For the monkfish:
  • 1 lb monkfish tail, skin removed
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 1/2 cup dry white wine
  • 2 tbsp unsalted butter
  • 1 garlic clove, minced
  • 1/4 cup heavy cream
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. Season the monkfish tail with salt and pepper, then sear in the skillet for 4 minutes per side until golden. Remove and set aside.
3. In the same skillet, add 1 minced garlic clove and sauté for 30 seconds until fragrant.
4. Pour in 1/2 cup dry white wine, scraping up any browned bits for extra flavor. Let it reduce by half, about 3 minutes.
5. Stir in 1/4 cup heavy cream and 2 tbsp unsalted butter until the sauce is smooth and slightly thickened.
6. Return the monkfish to the skillet, spooning the sauce over it. Simmer for 2 minutes to heat through.
7. Sprinkle with 1 tbsp fresh parsley before serving.

Zesty and rich, this monkfish tail pairs perfectly with crispy roasted potatoes or a light arugula salad. The white wine sauce adds a luxurious touch without overpowering the delicate fish.

Spicy Monkfish Curry

Punch up your dinner game with this Spicy Monkfish Curry—bold flavors, creamy texture, and a kick that’ll wake up your taste buds. Perfect for those who dare to spice things up.

Ingredients

• For the curry base:
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 can (14 oz) coconut milk
  • 1 cup chicken stock
• For the monkfish:
  • 1 lb monkfish, cut into chunks
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice
• For garnish:
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1 large onion, finely chopped, and sauté for 5 minutes until translucent.
3. Stir in 3 garlic cloves, minced, and 1 tbsp ginger, grated, cooking for 1 minute until fragrant.
4. Mix in 2 tbsp curry powder and 1 tsp turmeric, stirring constantly for 30 seconds to toast the spices.
5. Pour in 1 can coconut milk and 1 cup chicken stock, bringing to a simmer. Let it cook for 10 minutes to thicken slightly.
6. Season 1 lb monkfish chunks with 1 tsp salt and 1/2 tsp black pepper, then add to the curry. Simmer gently for 8 minutes until the fish is opaque.
7. Drizzle with 1 tbsp lime juice and adjust seasoning if needed.
8. Garnish with 1/4 cup cilantro, chopped, and serve with lime wedges on the side.

Flaky monkfish melts into the creamy, spicy curry, offering a luxurious texture with every bite. Serve over steamed rice or with naan to scoop up every last drop of sauce.

Monkfish and Prawn Skewers

Viral-worthy and bursting with flavor, these skewers are your next grill masterpiece. Monkfish and prawns marry smokiness with sweetness, ready in under 30 minutes.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For the skewers:
  • 1 lb monkfish, cut into 1-inch pieces
  • 1/2 lb large prawns, peeled and deveined
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, and salt for the marinade.
3. Add monkfish and prawns to the marinade, tossing to coat. Let sit for 10 minutes. Tip: Don’t marinate longer to avoid the fish becoming mushy.
4. Thread marinated monkfish, prawns, and bell peppers alternately onto skewers.
5. Grill skewers for 3-4 minutes per side, until prawns are pink and monkfish is opaque. Tip: Keep the grill lid closed for even cooking.
6. Remove from grill and let rest for 2 minutes before serving. Tip: Squeeze fresh lemon over the top for an extra zing.

Perfectly charred edges give way to tender, juicy bites. Serve over a bed of quinoa or with a side of garlic aioli for dipping.

Pan-Seared Monkfish with Lemon Caper Sauce

Whip up a restaurant-worthy dish in minutes—this pan-seared monkfish with lemon caper sauce is all about bold flavors and simple techniques.

Ingredients

• For the monkfish:
  • 1 lb monkfish fillets
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1/4 cup chicken stock
  • 2 tbsp capers, drained
  • 1 lemon, juiced and zested
  • 2 tbsp fresh parsley, chopped

Instructions

1. Pat the monkfish fillets dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the monkfish to the skillet and sear for 4-5 minutes per side, until golden brown and cooked through. Tip: Don’t move the fish around too much to get a perfect crust.
4. Remove the monkfish from the skillet and set aside on a warm plate.
5. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
6. Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
7. Stir in capers, lemon juice, and zest. Let the sauce simmer for 2 minutes to slightly reduce.
8. Return the monkfish to the skillet, spooning the sauce over the fillets. Tip: Baste the fish with the sauce for extra flavor.
9. Sprinkle with fresh parsley before serving.

Delight in the tender, meaty texture of the monkfish paired with the bright, tangy sauce. Serve it over a bed of creamy polenta or with roasted veggies for a complete meal.

Monkfish Stew with Tomatoes and Olives

Get ready to dive into a bowl of bold flavors with this monkfish stew that’s as easy to make as it is delicious. Grab your ingredients, and let’s get cooking.

Ingredients

• For the stew:
  • 1.5 lbs monkfish, cut into chunks
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup green olives, pitted
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in smoked paprika and red pepper flakes, cooking for 1 minute to release flavors.
4. Pour in crushed tomatoes and bring to a simmer, letting it cook for 10 minutes to thicken slightly.
5. Add monkfish chunks and green olives, simmering gently for another 10 minutes until the fish is opaque and tender.
6. Season with salt to taste, then remove from heat.

Kick back and enjoy the tender monkfish swimming in a rich, tomatoey broth with a briny punch from the olives. Serve it with crusty bread to soak up every last drop or over a bed of creamy polenta for a heartier meal.

Baked Monkfish with Herbs and Breadcrumbs

Make monkfish the star of your dinner table with this herb-packed, crispy-topped delight. It’s simple, flavorful, and sure to impress.

Ingredients

• For the fish:
  • 1.5 lbs monkfish fillets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1/2 cup breadcrumbs
  • 2 tbsp chopped parsley
  • 1 tbsp chopped thyme
  • 1 tbsp chopped rosemary
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the monkfish fillets dry with paper towels to ensure the crust sticks well.
3. Rub the fillets with olive oil, then season with salt and black pepper.
4. In a bowl, mix breadcrumbs, parsley, thyme, rosemary, melted butter, and garlic powder until well combined.
5. Press the breadcrumb mixture onto the top of each monkfish fillet, creating an even layer.
6. Place the fillets on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until the crust is golden and the fish flakes easily with a fork.
8. Let the fish rest for 5 minutes before serving to allow the juices to redistribute.

With its crispy herb crust and tender, flaky interior, this monkfish is a textural dream. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that’s as beautiful as it is delicious.

Monkfish Risotto with Saffron

Just when you thought risotto couldn’t get any richer, here comes monkfish to prove you wrong. This dish is a creamy, dreamy bowl of comfort with a luxurious twist.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 tsp saffron threads
  • 1/2 cup grated Parmesan cheese
• For the monkfish:
  • 1 lb monkfish tail, cut into chunks
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Heat the olive oil and 1 tbsp butter in a large pan over medium heat. Add the onion and cook until translucent, about 3 minutes.
2. Stir in the Arborio rice, coating it in the oil and butter, and toast for 2 minutes until slightly golden.
3. Pour in the white wine, stirring constantly until fully absorbed.
4. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Tip: Keep the stock warm to maintain consistent cooking temperature.
5. After about 18 minutes, when the rice is al dente, stir in the saffron and Parmesan. Season with salt to taste.
6. While the risotto cooks, heat 1 tbsp olive oil in a separate pan over high heat. Season the monkfish with salt and pepper, then sear for 3 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure a good sear.
7. Gently fold the monkfish into the risotto, letting it warm through for 1 minute. Tip: Let the risotto rest off the heat for 2 minutes before serving to thicken slightly.

This risotto is a masterpiece of textures—creamy rice meets the firm, meaty monkfish. Serve it with a sprinkle of extra Parmesan and a glass of the remaining white wine for a meal that feels like a hug.

Monkfish Medallions with Creamy Mustard Sauce

Transform your dinner game with these succulent monkfish medallions, draped in a velvety mustard sauce that’s downright addictive.

Ingredients

• For the monkfish:
  • 1 lb monkfish fillets, cut into 1-inch medallions
  • 2 tbsp olive oil
  • Salt and pepper, to season
• For the sauce:
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 small shallot, finely chopped
  • 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season monkfish medallions with salt and pepper, then sear for 3 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add shallot, sautéing until translucent, about 2 minutes.
4. Whisk in both mustards, then gradually pour in heavy cream, stirring constantly to combine.
5. Simmer the sauce for 5 minutes, allowing it to thicken slightly. Tip: For a smoother sauce, strain out the shallots after cooking.
6. Return monkfish to the skillet, spooning sauce over medallions. Cook for an additional 2 minutes to heat through. Tip: Avoid overcooking the fish to keep it tender.
7. Serve immediately, garnished with a sprinkle of fresh herbs if desired. Tip: Pair with a crisp green salad to balance the richness.

Unbelievable how the creamy mustard sauce clings to each fork-tender medallion, offering a punchy contrast to the mild, sweet fish. Try serving over a bed of garlicky mashed potatoes for the ultimate comfort meal.

Monkfish and Chorizo Paella

Whip up a storm in your kitchen with this monkfish and chorizo paella—bold flavors, vibrant colors, and a dish that’s as fun to make as it is to eat. Perfect for impressing at dinner parties or spicing up your weeknight meals.

Ingredients

• For the base:
  • 2 cups short-grain rice (like Bomba)
  • 4 cups chicken stock
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
• For the protein:
  • 1 lb monkfish, cut into chunks
  • 1/2 lb chorizo, sliced
• For the seasoning:
  • 1 tsp smoked paprika
  • 1 pinch saffron threads
  • Salt to taste

Instructions

1. Heat olive oil in a large paella pan over medium heat. Add onion, garlic, and bell pepper. Cook until soft, about 5 minutes.
2. Push vegetables to the side. Add chorizo and monkfish. Cook until chorizo releases its oils and monkfish is lightly browned, about 4 minutes.
3. Stir in rice, coating it with the oil and juices. Sprinkle smoked paprika and saffron over the rice.
4. Pour in chicken stock, bringing to a boil. Reduce heat to low. Simmer without stirring for 20 minutes, or until rice is tender and liquid is absorbed.
5. Remove from heat. Cover with a towel and let rest for 5 minutes to allow flavors to meld.

Yield a paella that’s a masterpiece of textures—creamy rice, tender monkfish, and crispy chorizo. Serve straight from the pan for that authentic, shareable experience.

Roasted Monkfish with Vegetables

Rock your dinner game with this Roasted Monkfish with Vegetables—succulent, flaky fish meets caramelized veggies for a dish that’s as easy as it is impressive.

Ingredients

• For the monkfish:
  • 1.5 lbs monkfish tail, membrane removed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the vegetables:
  • 2 cups baby potatoes, halved
  • 1 cup cherry tomatoes
  • 1 cup zucchini, sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes.
3. While the potatoes roast, season the monkfish with 1 tsp salt and 1/2 tsp black pepper.
4. After 20 minutes, add the cherry tomatoes and zucchini to the baking sheet with the potatoes. Drizzle with the remaining 1 tbsp olive oil.
5. Place the seasoned monkfish on top of the vegetables. Roast everything together for 15 minutes, or until the fish reaches an internal temperature of 145°F (63°C).
6. Let the monkfish rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the fish moist.

Kick up the flavor by serving this dish with a squeeze of fresh lemon or a sprinkle of chopped parsley. The monkfish is buttery and tender, while the veggies offer a sweet, smoky contrast. Perfect for a weeknight dinner that feels anything but ordinary.

Monkfish Ceviche with Avocado

Transform your seafood game with this monkfish ceviche—bright, bold, and creamy with avocado. It’s a no-cook wonder that’s all about fresh flavors and texture contrast.

Ingredients

• For the ceviche:
  • 1 lb monkfish fillet, diced into 1/2-inch cubes
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
• For the mix-ins:
  • 1 ripe avocado, diced
  • 1/2 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup cilantro, chopped
• For serving:
  • Tortilla chips or tostadas
  • Salt to taste

Instructions

1. In a glass bowl, combine monkfish, lime juice, and lemon juice. Ensure the fish is fully submerged. Cover and refrigerate for 20 minutes—the acid will ‘cook’ the fish to perfection.
2. Drain most of the citrus juice, leaving about 2 tbsp in the bowl for moisture.
3. Gently fold in avocado, red onion, jalapeño, and cilantro. Tip: Add the avocado last to prevent mushiness.
4. Season with salt, mixing lightly. Tip: Taste before adding salt—the citrus packs a punch.
5. Chill for another 10 minutes to let flavors marry. Tip: Serve cold for the best texture contrast.
6. Serve with tortilla chips or tostadas for crunch.

Silky avocado balances the tangy, tender monkfish, while jalapeño adds a subtle kick. Try it in lettuce cups for a low-carb twist.

Monkfish in Black Bean Sauce

Just when you thought monkfish couldn’t get any better, we’re tossing it in a bold, umami-packed black bean sauce. This dish? A game-changer for weeknight dinners.

Ingredients

• For the monkfish:
  • 1 lb monkfish fillets, cut into 1-inch pieces
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
• For the sauce:
  • 2 tbsp fermented black beans, rinsed and mashed
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup chicken stock
• For garnish:
  • 2 green onions, sliced
  • 1 red chili, sliced (optional)

Instructions

1. Pat the monkfish pieces dry with paper towels, then toss them with cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add monkfish in a single layer, searing for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, add mashed black beans, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
4. Pour in soy sauce, oyster sauce, sugar, and chicken stock. Bring to a simmer, stirring to combine.
5. Return the monkfish to the skillet, coating each piece in the sauce. Simmer for 3 minutes until the fish is cooked through and the sauce thickens slightly.
6. Garnish with green onions and red chili before serving.

Amazingly tender monkfish meets a deeply savory sauce with just the right kick. Serve it over steamed rice or with crisp-tender veggies for a meal that’s anything but ordinary.

Monkfish and Clam Chowder

Absolutely nobody does comfort like a creamy, briny bowl of Monkfish and Clam Chowder. Dive into this luxurious twist on a classic, where tender monkfish meets plump clams in a silky, herb-infused broth.

Ingredients

• For the broth:
  • 2 cups clam juice
  • 1 cup heavy cream
  • 1 tbsp butter
• For the seafood:
  • 1 lb monkfish, cut into chunks
  • 1 lb clams, scrubbed
• For the base:
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 potatoes, diced
  • 1 tbsp olive oil
• For seasoning:
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
2. Add potatoes, clam juice, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Tip: For a smoother texture, mash some potatoes against the side of the pot.
4. Stir in heavy cream and butter. Add monkfish and clams. Cover and cook until clams open and monkfish is opaque, about 10 minutes.
5. Tip: Discard any clams that don’t open—they’re not safe to eat.
6. Season with salt and pepper. Simmer for another 2 minutes to blend flavors.
7. Tip: Let the chowder sit for 5 minutes off the heat; it thickens perfectly.

Silky broth hugs each spoonful, with monkfish adding a meaty bite and clams a sweet pop. Serve with crusty bread for dipping, or top with crispy bacon for a smoky crunch.

Monkfish Kebabs with Yogurt Dressing

Absolutely nobody does kebabs like this—Monkfish Kebabs with Yogurt Dressing are here to steal the show. Grab your skewers, we’re diving in.

Ingredients

• For the kebabs:
  • 1.5 lbs monkfish, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt, 1 tsp
• For the yogurt dressing:
  • 1 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp chopped dill
  • Salt, 1/2 tsp

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. In a bowl, toss monkfish cubes with olive oil, smoked paprika, garlic powder, and salt until evenly coated.
3. Thread the monkfish onto skewers, leaving a little space between each piece for even cooking.
4. Grill kebabs for 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
5. While kebabs grill, mix Greek yogurt, lemon juice, chopped dill, and salt in a bowl to make the dressing.
6. Serve kebabs hot with yogurt dressing on the side or drizzled on top.

Ready to wow? These kebabs are juicy inside, crispy outside, with a creamy, tangy dressing that’s downright addictive. Try them over a bed of quinoa or with a side of grilled veggies for a full meal vibe.

Monkfish with Brown Butter and Capers

Absolutely no one does monkfish like this. Seared to perfection, then drenched in a nutty brown butter sauce with pops of briny capers—it’s a showstopper.

Ingredients

• For the monkfish:
  • 1 lb monkfish fillets, skin removed
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 4 tbsp unsalted butter
  • 2 tbsp capers, drained
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley

Instructions

1. Pat dry the monkfish fillets with paper towels to ensure a good sear.
2. Season both sides of the fillets with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the monkfish for 4 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
5. Reduce heat to medium and add butter to the same skillet. Cook until butter turns a nutty brown color, about 2 minutes.
6. Stir in capers and lemon juice, cooking for another 30 seconds.
7. Return the monkfish to the skillet, spooning the sauce over the fillets.
8. Garnish with chopped parsley before serving.

Golden and crispy on the outside, tender and flaky inside. The brown butter adds a depth of flavor that pairs unbelievably well with the salty capers. Try serving over a bed of creamy polenta for the ultimate comfort meal.

Monkfish Tacos with Mango Salsa

Punch up your taco night with these monkfish tacos, where tender fish meets sweet mango salsa in a bite you won’t forget.

Ingredients

For the Monkfish:

– 1 lb monkfish fillets, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp ground cumin
– 1 tsp smoked paprika

For the Mango Salsa:

– 1 ripe mango, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced
– 2 tbsp fresh cilantro, chopped
– 1 tbsp lime juice
– Salt to taste

For Serving:

– 8 small corn tortillas
– 1 avocado, sliced

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp olive oil.
2. Season the monkfish pieces with 1 tsp salt, 1 tsp ground cumin, and 1 tsp smoked paprika.
3. Once the oil is shimmering, add the monkfish. Cook for 3-4 minutes per side until golden and cooked through.
4. While the fish cooks, combine the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Mix well and season with salt to taste.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
6. Assemble the tacos by placing a few pieces of monkfish on each tortilla, topping with mango salsa and avocado slices.

Now the texture is a dream—crispy monkfish against the juicy salsa, all hugged by a soft tortilla. Try serving these with a cold beer or a margarita for the ultimate taco experience.

Conclusion

You’ve just discovered a treasure trove of monkfish delights that promise to spice up your seafood game! Whether you’re a seasoned chef or a curious newbie, these 17 recipes offer something for everyone. Dive in, pick your favorite, and let us know how it turns out in the comments below. Loved what you saw? Share the love on Pinterest and spread the monkfish magic!

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