Monkfish Steamed in its Own Juices with Tomato and Dill


Preparation info

  • Serves


    • Difficulty


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

This is a superb recipe originally shown to me by Jane Grigson. She used halibut, but we have found that it may be adapted to many kinds of fish, e.g. sea bass, grey sea mullet, turbot or brill.


  • lbs (675 g) monkfish tail
  • 1 oz (30


Trim the monkfish tail of all skin and membrane. Cut the flesh into ¼ inch (5 mm) collops.

Prepare the tomato concassé, and season with salt, freshly ground peppe