Monkfish Liver In A Tin

This truly gourmet item - often promoted as 'foie gras of the sea" - is not a good-looker - you get pretty nondescript pieces swathed in a luminous orange oil. However, they taste delicious! Pile on thin toast and top with a twist of lemon. It has long been known for its great nutritional value, similar to cod liver - rich in vitamins A and D, not to mention all those healthy fats. The monkfish liver in this tin is cooked so you don't need to cook it before eating. Perhaps just add a little flavouring. You could crumble the liver up and mix it with diced fresh (or even fried) onion and garlic and fresh herbs to make a coarse terrine and spread it on toast or crackers.