Seafood | Low Carb Low Fat High Protein

Monkfish Fillet

Lophius americanus Allergens: Fish
Monkfish Fillet

Sourcing & Taxonomy

  • Family Lophiidae
  • Primary Cuisine Mediterranean|European
  • Seasonality Year-Round
  • Source Monkfish (fish)

The Forktionary Angle

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Definition

A firm, white-fleshed deep-sea fish, prized for its mild, sweet flavor and lobster-like texture.

Sensory Profile

TasteMild, Sweet, Umami
TextureFirm, Meaty, Flaky (when cooked), Lobster-like
AromaBriny, Fresh Ocean
AcidityLow

Technical Metrics

Nutrition Facts

Per 112g (4 oz)
Calories76 kcal
Total Fat0.9 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol25 mg
Protein16.5 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium3 mg
Iron0.3 mg
Potassium230 mg

Chef’s Secret

Monkfish tail can be pan-seared or roasted whole to prevent drying out; its density makes it forgiving.

Substitutions

Best Match

Cod Fillet

1:1

Similar mild flavor and flaky texture, widely available.

Halibut

1:1

Firmer texture, mild flavor, excellent for roasting.

Scallops

1:1 (by weight)

Sweet flavor and firm, meaty bite, good in smaller preparations.

Chicken Breast

1:1

For a non-fish alternative with similar lean, firm meat.

Buying Guide

Look for firm, shiny fillets with a fresh, mild scent. Avoid any strong "fishy" odor or discoloration.

Flavor Pairings

Garlic lemon capers butter white wine tomatoes olives saffron.