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Filleting Monkfish

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Monkfish tail can easily be filleted to yield two thick boneless pieces of meat. Its dark, tough skin is usually removed before sale, leaving a thin membrane to be cut off by the cook.
  1. With a filleting knife, cut away the thin membrane covering the outside of the fish.

  2. Cut along one side of the central bone to remove the fillet. Repeat on the other side.

© 1989 Anne Willan. All rights reserved.

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