Quote Originally Posted by Sir C View Post
That's what God gave cheeks to cods for.

The milky discharge ie exuded in the pan, causing sogginess and preventing the Maillard reaction.
Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

To be honest, my big problem with monkfish is peeling that fùcking membrane off first. Pain in the hole, that is.