- 1). Remove the skin from the monkfish tail. Start at one corner and ease the skin up with the knife. Use your other hand to peel it back as you cut away from the flesh. Remove the grey-pink membrane as well. The skin is quite tough, so you may want to ask your fishmonger to remove it.
- 2). Place the monkfish tail on the cutting board with the bone running side to side.
- 3). Start at the fattest end and insert the blade of the knife into the flesh with the blade flush against the backbone.
- 4). Run the knife along the backbone, allowing the contact with the bone to guide the knife to the tail end. Gently ease the fillet away from the bone which will allow you to see where the bone lies more clearly.
- 5). Detach the first fillet and then turn the fish around and repeat for the flesh on the other side of the backbone.
- 6). Remove the purplish membrane from each of the fillets with your knife. Cook and serve as desired.
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