Monkfish is a versatile, delicious, and easy-to-cook fish with a firm, meaty texture that holds up beautifully in many preparations. It works especially well in tacos, and it is equally tasty fried, roasted, grilled, or gently poached. Its mild flavor makes it approachable, while its rich texture makes it feel a little more special than everyday fish. Ingredients Monkfish cheeks or medallions 1–2 cups white wine (for poaching) 1–2 tbsp taco seasoning (store-bought or homemad

Bluefish sometimes gets an unfair reputation, often described as too strong, too oily, or overly fishy. At Chatham Harvesters, we believe...