I am not a cook, but what I know about monkfish is that it more or less is a substitute for eirher lobster or scallops back home- I forget which.
It’s sometimes called "the poor man’s lobster." The texture is somewhat similar.
BTW, the plus side of setting off the smoke alarms is that I replaced them all earlier this spring due to how old they were, so now I know they all work properly.

(Not that my wife would view that as a plus. All three were going off and they were quite loud.)