Monkfish, also known as angler, is a saltwater fish with lean, mild-flavored, firm white flesh. The large tail is cut into fillets that are available fresh or frozen.
To test fish for doneness:
Slit the fillet at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For other types of fish, see anchovies, cod, flounder, halibut, lingcod, mackerel, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, swordfish, trout, and tuna.