Monkfish steak

Use the same weight and cut to similar steaks; cook for a similar time, but slightly less if thin.

Use the same weight as thick steaks; softer, so handle gently and reduce cooking by 2–3 minutes.

Use the same weight, cut into thick steaks; keep skin on if possible to help hold shape.

Use the same weight, cut into thick slabs; pan-fry or grill rather than simmer, or add to curry for the last 5 minutes.

Use the same weight in large florets; simmer 8–10 minutes until tender, then finish as for the fish.

Use the same weight, cut into thick slices and parboiled for 10 minutes; cook 15–20 minutes in the sauce.