Monkfish calls for the right wine pairing.
The only edible portions of monkfish are its muscular tail and its liver. Monkfish tail meat is delicious: dense, sweet, and quite similar to lobster tail meat when it comes to both flavor and texture. Monkfish is a low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi. Monkfish tends to be overfished.
In addition to the wines mentioned in our food pairing table you might consider a Sauvignon Blanc or a Viognier.