Wild Monkfish Tail Fillet Steaks

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!

These are packed with 2 skinless monkfish steaks
We suggest serving 170g per person