Monkfish is often called “poor man’s lobster,” as its sweet and dense meat mimics that of lobster. When cooked, monkfish has a scallop-like texture. The membrane should be removed before cooking.
Monkfish is a highly versatile fish that works well with flavorful marinades, seasonings and sauces. Monkfish holds up well on the grill as well as in soups and chowders. Due to its moderate water content, Monkfish will shrink with cooking. Recipe substitutes include lobster meat, scallops or Halibut.