By Darina Allen
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.
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