We got our last delivery of the spring CSF today – monkfish. Monkfish is kind of nice. It comes with the head already taken off (you really don’t want to see the head), and there’s just one bone through the tail, no ribs, no pin bones, so it’s really easy to fillet. It also holds together better than something like cod, so you can actually cook it on the grill. I used this recipe for Grilled Monkfish with Fresh Salsa, and we had it along with some braised kale. Unfortunately we ate it all before we got any pictures, so you’ll just have to imagine. Actually, the fresh salsa was really nice on the bread that we had as well. Tomorrow we’ll have the remaining fillets with Red pepper mayonnaise – maybe I’ll remember to get a photo and put it on flickr.