Wild Monkfish Tail 3-500g


  • Caught by our fleet of local inshore fishing boats along the Sussex Coast
  • Extremely plentiful and sustainable fish
  • Highly versatile fish
  • Firm, meaty flesh and sweet flavour making it an excellent choice for curries, stews and stir fry
  • Expertly prepared by our team of fish filleters
  • Many health benefits – brain boosting B-Vitamins, high protein, low fat
  • Immunity boosting Phosphorous. Muscle boosting Selenium

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Please note: All fish is prepared by hand. All weights are approximate.


Monktail Satay

Monktail Satay


For the marinade:

  • 25ml vegetable oil
  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp finely chopped ginger
  • 2 garlic cloves, finely chopped
  • ½ tsp turmeric

For the satay dipping sauce:

  • 1 tbsp peanut oil
  • 1 shallot, roughly sliced
  • 1 chilli, deseeded
  • 1 garlic clove, chopped
  • 100ml light coconut milk
  • 2 tbsp brown sugar
  • 3 tbsp reduced-salt soy sauce
  • 160g skinless peanuts
  • Juice 1 lime
  • Salt to taste


  • Mix the ingredients for the marinade. Add the monkfish and coat well.
  • Preheat the oven to 180°C/fan 160°C/gas mark 4.
  • For the dipping sauce, heat the peanut oil in a frying pan, and cook the shallot, chilli and garlic until softened. Add the coconut milk and bring to a simmer.
  • Place the peanuts in the preheated oven for 5-8 minutes.
  • Add the remaining dipping sauce ingredients to the coconut milk mixture and blitz together with warm peanuts until smooth. Season to taste with salt.
  • Thread the monkfish chunks onto skewers and cook under the grill for 4–6 minutes or until cooked through.