I really like the tender parts of monkfish. I buy the fish gutted and decapitated and i tear the slimy gross skin from the back. Then I cut it up into small chunks for frying. However, removing just the outer slimy gross skin still leaves the 2nd layer of skin that's in between the outer and the meat -- that is very hard and rubbery. The problem is it seems impossible to clean before cooking as it is almost integrated into the meat.
Is there any way for me to clean monkfish so that I can enjoy the tender portions without the rubbery part?