Rinse the monkfish and pat it dry
Remove any skin, membrane, or dark flesh if needed
Cut into even-sized pieces or leave whole if cooking a tail
Season with salt and pepper
Heat a pan, oven, grill, or steamer depending on your method
Add oil or butter if pan-cooking
Cook monkfish over medium-high heat until opaque and firm
Sear for about 3 to 4 minutes per side for chunks
Roast at 400°F or 200°C for about 12 to 15 minutes for fillets or tails
Grill for about 3 to 5 minutes per side
Steam until just cooked through
Check that the internal temperature reaches 145°F or 63°C
Avoid overcooking to keep the texture tender
Serve immediately with lemon, herbs, or a simple sauce