Lots of round things showed up last night. twelve ounces of monkfish tail (the very last of it) from P.E. & D.D. Seafood Company, sliced into 1/2 inch sections, dipped, one side only, into a shallow bowl with a mix of 3 tablespoons of a local Union Square Greenmarket-purchased whole wheat flour (from the Blew …

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I’ve worked with this recipe twice before. It’s turned out differently each time, but each time it was terrific. I think this one may be the closest to the original concept, and I did have fun with it. To begin with, I actually cut the monkfish into medallions this time, and I floured and cooked …

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I did it again.  I mean a recipe that was totally new to me 2 weeks ago. The first time it was so terrific I knew I’d be back soon. I did it again on Wednesday. I thought it turned out very well, but although I had followed all procedures pretty much the same as I had …

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Do this at home. You’ll love it. It was, literally, a ‘wonderful’ treat. Monkfish is the delicacy the French know as Lotte, the Italians as Coda di rospo, the Spanish as Rape, the Germans as Seeteufel (the English call it Anglerfish, which in fact is what it is). It is a very special fish. Before I had prepared this …

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I used to be puzzled by the people who get so excited about the arrival of blowfish in the local fish market (in the big piscivore picture, their numbers may not be large, but it always seemed like I was the only one who didn’t get it). I get it now. As I wrote last September, they …

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