GaKaye is right on, Contessa.
Monkfish is one ugly beast. It has a huge head/mouth, most of the body is eel-like tail.
They are landed on the East Coast, but I've heard tell that most of the catch is airlifted to Japan and China, where it fetches BIG money.
You never see it in the regular supermarkets. If you are really lucky, you might find it fresh at a specialty fish market, close to the landing site. You won't think it is "poor man's" anything if you find it.
I think I've had it in hand just a few times over a lot of years. It is a lot like lobster tail in texture and flavor, and an easy fish to handle in cooking and presentation because it doesn't fall apart or flake.
If/when you see it offered, don't pass it up. YUM!
Breeze
