Monkfish

Monkfish has a dense, meaty texture unlike any other white fish, firm enough to take high heat, robust enough to hold against strong flavours, and with a sweetness in the flesh that sits closer to lobster than to cod. It is typically roasted, grilled, or pan-fried, often with Parma ham wrapped around it, or served with robust sauces: chorizo, roasted peppers, or a rich bisque. The preparation determines the weight the wine must carry, but the texture always demands more body than delicate fish. Unoaked throughout.