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.
Monkfish!
Attachment 1017
'Seems that I was busy doing something close to nothing
But different than the day before'
'Met a dwarf that was no good, dressed like Little Red Riding Hood'
'Now you're unemployed, all non-void
Walkin' round like you're Pretty Boy Floyd'