I just went to "the" sushi grade fish-supplier in Boston, Sea to You, on the recommendation of 9lives on the Boston board....It was an Ali Baba's cave of riches, and of course, I bought too much!!
I totally lost control when I saw ankimo for $ 6.95 a pound....So, now I have a pound of raw ankimo,(monkfish liver), and I'm not sure how to cook it.(slight language barrier!)...My guess is, steam it, and serve in ponzu sauce. Anyone have any better guess, or-gasp!-precise directions?...Talk about an embarrassment of riches!