Seafood | Pescatarian Low Carb Keto

Monkfish

Lophius spp. Allergens: Fish
Monkfish

Sourcing & Taxonomy

  • Family Lophiidae
  • Primary Cuisine Mediterranean
  • Seasonality Year-Round
  • Source Fish

The Forktionary Angle

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Definition

A predatory deep-sea fish prized for its firm, sweet, lean white flesh, often compared to lobster in texture and flavor.

Sensory Profile

TasteMild, Sweet, Umami
TextureFirm, Meaty, Flaky
AromaSubtle, Briny
AcidityLow

Technical Metrics

Nutrition Facts

Per 100 g
Calories76 kcal
Total Fat1.2 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol25 mg
Protein14.6 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium15 mg
Iron0.2 mg
Potassium242 mg

Chef’s Secret

Browning monkfish prior to roasting or braising locks in flavor and creates a beautiful crust. Don't overcook, as it can become tough quickly.

Substitutions

Best Match

Halibut

1:1

Excellent for texture and mild flavor; works in most recipes.

Cod

1:1

Good for lean protein and flakiness, but less firm than monkfish.

Sea Scallops

1:1

Texture match, especially for quick searing or grilling.

Mahi-Mahi

1:1

Similar firm, meaty texture, but can be slightly stronger in flavor.

Buying Guide

Look for firm, shiny flesh and no strong fishy odor. Opt for tail portions for the meatiest cuts.

Flavor Pairings

Butter Garlic Lemon White Wine Parsley Saffron Tomatoes Olives