...it really depends on the individual fish, and how it's handled and cooked.

I'd eaten halibut all my life, but now, it's difficult to get with the correct taste and texture. What was a mild, white fleshed fish can be darker, greasier, and not nearly as mild.

I've noticed the same basic problem with things like swordfish, lamb chops, etc.

But, if it's as it should be, monkfish is a firm, white fish that's on the mild side. It shouldn't be 'fishy.'

It's a tad sweeter than lobster. More like Dungeness crab in the respect.