Monkfish liver

My fishmonger gave me a monkfish liver (about 3 oz.) to experiment with yesterday. I gently sauteed it in butter (just like we do foie gras ), plated it, and sliced it very thin onto toast triangles as an appetizer to have with our Martinis. It has a very mild liverish flavor, is soft and very finely grained in texture, and, with a bit of salt and pepper sprinkled on it made a nice little tidbit. 

I'm wondering if anyone else out there has had any experience with fish livers, and if something like Old Bay or Tabasco or some other spicy tonic might enhance the flavor?

Cheers, John   

Monkfish liver is a favorite (including myself) of the Japanese sushi bars. Called, Ankimo, the liver is steamed rather than served raw. It can be eaten as sushi (with rice) or, as I prefer, "sashimi" style. A few slices served on their own.

So, I Googled Ankimo yesterday and learned a lot. I should have steamed it and served it with things like scallions and ginger and soy sauce and Ponsu sauce. If I ever get my hands on some of the stuff again I'll be sure to do as the Japanese do. Or maybe I'll just search it out in one of our local Sushi Bars...

Cheers, John 

I served in the reserves with a guy who was "The world's largest exporter of Monkfish livers". He , in reality, was a small business owner, with, as I recall, just a dozen or two employees depending on the season. His main biz was dry New Bedford scallops. When demand was good, he sold those little 4 oz portions by the ton. He also had to throw a lot away to keep a steady supply. We still exchange Christmas cards.