This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Wash the monkfish tail and pat dry. Then, ...

I love the French term for whole monkfish tail, “gigot de mer,” which means “leg of lamb of the sea.” It’s an apt description for this meaty fish, which has a texture more akin to lobster than to ...