Monkfish with Tomatoes and Olives
Coda di rospo con pomodorini
Serve monkfish with tomatoes, olives and basil, and you’ll forget you are dealing with one of the ugliest animals on earth.
With its wide mouth and big, flat broad head, it is understandable why monkfish has been nicknamed frog-fish or rana pescatrice in Italian, but forget about looks or buy a fillet, because monkfish is absolutely delicious. The meat has a soft, fine texture not unlike mackerel. It is white and extremely juicy, and there are no bones hidden in the fillet. Furthermore, a delicate course of monkfish with tomatoes can be prepared in less than 15 minutes, and served with pasta or a piece of nice bread to mop up the sauce.