12 Underrated Types Of Fish You Should Try At Least Once - Daily Meal

Some things are best left unseen, and a whole monkfish, with its gaping jaws and slimy, swollen tongue, is one of them. Yet, the fish's almost demonic appearance does not alter the fact that it makes a fantastic thing to eat, thanks to both its flavor and firm, meat-like texture (via The New York Times). Due to its inherent structural stability, monkfish tails are often a fish lover's best choice when it comes to alternative cooking methods, such as barbecuing, for reasons Gary Foulkes, executive chef of Michelin-starred seafood restaurant Angler explains: "For me, barbecuing is the best way to cook monkfish. Monkfish tail is brilliant because you can split it into those lovely filets and cook them whole, which results in a better texture and flavor than smaller pieces. If I cook monkfish, I always cook it whole on the barbecue and then slice pieces off." (via Great British Chefs).

Aside from the tail, which bares a striking resemblance to lobster, the lesser known cut of monkfish cheeks is known to be especially delicious, as highlighted by Fresh Fish Daily. These can be cooked in more routine methods, whether shallow fried with garlic and chili, or wrapped in Parma ham or bacon before cooking.