Monkfish Filets

Cooking Techniques: Grilling, Pan-Searing, Roasting, Baking, Steaming, Poaching, Broiling, Sous Vide, Stir-Frying

Best Practice Thawing Instructions

Cooking:

When it comes to cooking monkfish, there are a few general guidelines and best practices to keep in mind. Monkfish has a dense and meaty texture, so it can withstand various cooking methods. One method is braising, which involves first searing the fish briefly and transferring it to a pot or oven-safe dish with flavorful liquid, then cooking at medium heat for around 20-30 minutes, allowing it to become moist, tender, and easily flaked with a fork. The braising liquid can also be reduced and used as a sauce to enhance the flavor and texture. It is important not to overcook monkfish as it can become dry and tough, so aim for a slightly translucent and flaky texture in the center. When using high-heat cooking methods like grilling or pan-searing, sear the outside quickly to develop a golden crust while maintaining the moistness inside. Lastly, always ensure the monkfish is cooked to a safe internal temperature of 145 degrees F for optimal food safety.

Watermark is a collection of premium seafood thoughtfully sourced from fisheries and farms that are committed to responsible practices, respecting their marine ecosystems and the environment, and protecting against overfishing. Together, they represent the “good actors” of the seafood world. Much of the collection is wild and line-caught while some species are sourced from well-managed and pristine aquafarms. To maintain flavor and freshness – without additives and preservatives – our fish is quick-frozen for optimal texture. Our selection of seafood offers quality and flavor for home cooks who care about protecting the environment and demand the best for their tables. Through the Watermark collection, we share not just the catch, but the stories of the fishermen, fisherwomen, and farmers who are truly working towards a better environment and a sustainable future for us all.