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
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.
Examine the fish before you broil it to ensure that that the fish is fresh. The fish will smell like the ocean, and it will not have a fishy odor, according to Vitamin World. The fish also will appear moist and it will have a sheen instead of a slimy appearance.
Avoid cooking monkfish that no longer appears fresh to prevent a food-borne illness.