Panfrying Monkfish 

This is the simplest way to pan-fry delicate pieces of fish like this monkfish here 

Since we are cooking this without the skin on its important to get a good sear or coloring on the side that you wish to present towards the guest.

Generally fish, If its fresh should not be overcooked and a good way of securing that that doesn’t happen is to cook it more on one side than the other. This will allow you to visually follow the cooking of the piece. when it starts to whiten up and around the sides it’s about time to terns it over.

Remember that the fish will continue to cook for some time after you take it of the heat