Tips and Variations

You can cut the monkfish into slices, leaving the bone in the center.

You can deglaze the cooking base with white wine or brandy.

Use organic oranges or at least untreated ones, so you can consume the peel.

You can scent with the herbs you have available, both fresh and dried.

Cooking times vary based on the size of the chunks. In any case, do not extend excessively otherwise the flesh will become too dry.

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