Wild British Monkfish Tail Fillet Steaks

• These are packed with 2 skinless monkfish steaks
• Recipe suggestion: Baked monkfish with truffle slices (great for a dinner party)
• We suggest serving 170g per person

Monkfish is meaty: it doesn't flake when cooked, holding together in one muscular piece, so it's flexible to your serving style. We source most of our monkfish from British and Scottish landings where the fish are large and fresh. Long gone are the days when we in this country regarded monkfish as trash and exported it all to the delighted French. Your pack comprises two pieces of skinned and boned tail from a large monkfish. Try monkfish braised with Mediterranean vegetables or white wine, saffron and cream. If you're a monkfish lover, have you tried monkfish cheeks? These are all the rage in the top London restaurants. You'll be all the rage at your next dinner party!

How you've been enjoying our monkfish fillet steaks... 

• "We had the monkfish (cooked perfectly by my wife) with a heated salsa and soya and ginger sauces accompanied by Singapore noodles. Perfect..!"
• "...was the best “it’s just like lobster it doesn’t break into  flakes so was brilliant to go into my soups and was perfect on top of my stir fry"
• "I pan fried in butter and a little oil, added a little garlic at the end, then after turning, 5 mins in the oven. I service with sliced tomatoes and basil, partially fried in butter. Absolutely food for Kings and Queens. Better than lobster. I will buy again."