Taken off the top of a meaty 2-3kg tail, these incredible Monkfish Chops were a last minute addition to a friend's request for a quick, simple way to cook Monkfish. I cannot begin to tell you how easy this steak is to cook. Just 3 minutes in the pan with a high heat on all four sides, creating a gorgeous crispy sear while the meat inside remains delicate and tender. Baste over and over with generous amounts of butter and garlic before serve on mashed potato. So simple, but so incredible.
