Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...

Have you tried monkfish? If not, you've been missing out on a delicious and versatile fish. Let's fix that! Monkfish is a firm white fish with a delicate, sweet flavor. In fact, in some recipes, ...

In a medium, deep pot over medium-high heat, bring grapeseed oil to 350 degrees, using a thermometer to monitor temperature. Meanwhile, in a small bowl, combine coriander, cumin, chili flakes and a ...

The robust flavor of fresh ginger gives this stir-fried dish a pungent, peppery accent _ ground ginger just won't do, so cooks should not substitute it. Oyster sauce, which you can find at most ...

Combine the monkfish, soy sauce and 1 teaspoon of the cornstarch in a bowl. Set aside to marinate. For the sauce, mix together the broth, oyster sauce, sherry, sugar and the remaining tablespoon of ...

CHEFS DAVID MYERS and Kuniko Yagi are frequent flyers. If what they eat abroad strikes their fancy, it's likely to find its way, in some form, onto the menu at Mr. Myers's newest Los Angeles ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings. 1 pound monkfish, cut into >1 1/2-inch cubes> 1 tablespoon reduced-sodium soy >sauce> 1 teaspoon> plus 1 ...

This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, slightly spicy dressing. Monkfish is available year round. The tail is readily ...