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Monkfish part 3: Agu Jjim — Monkfish Simmered in Red Pepper Sauce | ZenKimchi
And now, Thelonius gets to shine. This was my first time preparing monkfish, much less cleaning it. I found a few tips on the Internets. They helped a lot. After thoroughly rinsing it, I placed it on the cutting board. Tracing the contours on the back of its skull, I removed the tail from the …