I just had monkfish at a Chinese resterant last night for the first time. They wok-fried it and covered it with a spicy plum sauce, topped it with finely cut shallots and lotsa cilantro and crushed peanuts. It was a bit fishy - but still really good. They served it with wok-fried long beans that were in a spicy soy based sauce and covered the beans with crushed peanuts too. Tasty!

Since this fish is sorta strong, I'd think that it requires some kind of pungent or strong sauce to give it zing. It's not for the lemon butter crowd - that's for sure! The Asian twist might be worth trying.

Hope this sparks your creativity!