This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a ...

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To prepare the monkfish on purple potato cream, first season the fish: place the monkfish steaks in a baking dish and season with salt (1), pepper, lime zest (2), and lime juice (3). Add the oil (4) ...

I love the French term for whole monkfish tail, “gigot de mer,” which means “leg of lamb of the sea.” It’s an apt description for this meaty fish, which has a texture more akin to lobster than to ...