Monkfish tail
Marulk
58°C
Cook to this all the way through
Dense and meaty, closer to lobster than to cod.
Safe minimum 63°CUSDA · fish
On the grill
Monkfish tail is dense and firm enough to hold up to direct heat and even skewering, unlike most fish that need a basket or plank.
Remove the tough membrane running along the outside before grilling. Left on, it toughens and shrinks unevenly under heat.