You know, if you cook Monkfish right, it tastes a lot like lobster tail. Brown lots of garlic in olive oil in your skillet. Add a teaspoon of tomato paste and 1/4 cup of white wine (I recommend a decent Pinot Grigio since you'll probably want to drink what's left of the bottle). Mix. Add Monkfish and cook for about 15 minutes -- depending on the size of the piece -- flipping halfway through. Otherwise, don't mess with it too much; you'll end up with reduced wine and a lovely piece of Monkfish that you should serve with a dollop of pesto on top.
Broccoli provides a good accompaniment to this fish.
Monkfish may be one of the ugliest fishes I know, but it's tasty. Little did I know that the monkfish is also known as the anglerfish, and not 2 days ago I was playing "shark and anglerfish" with a young friend of mine.