Monkfish, also known as goosefish or angelfish, can reach up to 4 feet long. This fish has a large and flat head. The edible portions of the fish are the tail meat and the liver. The monkfish has a sweet and firm taste similar to lobster. The fish can be cooked using a variety of methods such as baking, frying and broiling. Broiling the monkfish allows you to cook it quickly under high heat, which will lock in the juices and keep the fish moist.
Things You'll Need
- 2 tbsp. butter
- Small saucepan
- Broiler pan
- Nonstick spray
- Basting brush
- Dry seasonings
Melt 2 tbsp. of butter on the stove top in a small saucepan over medium-high heat.
Preheat the broiler, and spray the pan with a nonstick spray or grease the pan with butter.
Brush both sides of the monkfish with the melted butter. Apply your preferred dry seasonings to the fish.
Place the broiler pan 4 to 5 inches away from the heat.
Broil the monkfish for five to 10 minutes or until it appears opaque and it flakes easily with a fork.