We have monkfish liver in this week, and if you like your fish, then you should definitely try this for two reasons:
1, the Japanse adore their monkfish liver and pay a high price for it - but in our relative ignorance we shun it here, and so the price is low
2, they call it the foie gras of the ocean, because of its velvety texture and mild taste, but of course, it being wild there is no force feeding going on at all
One way to prepare it:
Slice it up (1cm thick), and roll it in seasoned flour. Pan fry over a medium heat for 3 minutes on either side. Remove from the pan, and if you happen to have any, de-glaze the pan with something strong - eg a fortified win, or if not, just some butter.
Pour over the monkfish and serve either with salad, wilted greens, perhaps a baguette, or even put on a cracker as a canape.
Delicious.