I have the fishmonger remove the fish’s head and skin. I remove the thick bone that runs down the middle of the fish and I cut the fish into 2 parts. After salting and peppering it, I rub mustard and ...

In the heart of Central Italy, baked monkfish is one of those dishes that really brings together the best of land and sea.

Monkfish, called rape (pronounced rah-pé) in Spain, is popular in soups in the Basque Country, where it is also called sapo. The recipe yields eight servings. You can slice one loin and chill the ...