No fish should be fishy if it is really fresh......look at the eyes - there should be no opaqueness at all. Monkfish roasts well and can take garlic etc - leave a couple of minutes for it to rest by the way.....
I don't think that monkfish tastes fishy; to me it tastes sweet in the same way that scampi or even scallop tastes sweet but a bit less pronounced. The texture is more meaty too. A fishier fish that is easy to get would be basa fillet. It steams beautifully and I could imagine it being delicious with a crayfish cream sauce.
I agree about fish strength FGT. I find salmon too fishy to enjoy, am not fond of cod, prefer haddock, really enjoy basa or ray wing. Catfish (what we chippie denizens of london in the sixties used to call "rock) is also a mid flavoured "fishy", as opposed to "meaty" fish and yes, if you are serving scallop, then monkfish might be too similar
ummm, not a lot. If you look at the piece, about a third or a bit over is bone, the bone is in the middle of the big flat area of fish with the meat of the fish either side of it, plus a thick bit across the thick end of the piece which has a thick strip of meat along the top of it.......hungry now.......