Monkfish cheek is so tender and nice to cook with
Have you ever tried monkfish cheek? You might be surprised how good it is. It’s also very quick and easy to cook making it perfect for lunch or a family meal after a long day at work.
I picked up a few monkfish cheeks from my fishmonger a couple of days ago and didn’t really have any idea what I was going to do with them. I knew they needed to be fried over high heat for about 45 seconds per side but that’s about it.
So today, I decided to raid my fridge to see what else could be served with these seafood delicacies.
This may have been a last minute meal but the flavours didn’t half work well together. I made it for lunch for my wife, Caroline and me and she insisted I type down the recipe before I forgot it. I do tend to forget things these days so I sat down and typed.
I used gram (chickpea flour) in this recipe but you could also use plain flour. I do like the subtle flavour of the gram flour though and it also gives the fish a nice and natural reddish appearance.
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Peppered Monkfish Cheek With A Chorizo & Garlic Sauce
- 4 monkfish cheeks (about 100g each)
- 4 tablespoons rapeseed oil
- 1 teaspoon freshly ground pepper (or more to taste)
- Salt to taste
- 250ml gram flour (sifted)
- 150g chorizo - finely chopped
- Approx 20 coriander stocks - finely chopped
- 2 cloves garlic
- 2 spring onions - finely chopped
- 1 large tomato - finely chopped
- 1 teaspoon tried chilli flakes
- 200ml rich chicken stock
- 1 tablespoon soy sauce
- Place the monkfish cheeks in the gram flour so that they are evenly dusted with the flour. Remove any excess flour
- Sprinkle the ground pepper over the monkfish cheeks and then add salt to taste.
- Press the salt and pepper into the flesh.
- Now heat a frying pan over high heat and add the oil.
- When nice and hot, carefully place the monkfish cheeks into the oil and fry for about 40 seconds per side.
- Remove the fish from the oil and set aside.
- Pour out all but about one tablespoon of oil and then add the chopped chorizo.
- Allow to fry until nice and crisp and then pour in the chopped coriander, garlic and tomato.
- Stir to combine and the add the soy sauce and the stock.
- Bring to a happy simmer and place the fish back in the pan for about a minute, turning once.
Saturday 5th of March 2022
Amazing recipe I only heard about Monkfish cheeks today and I'm 77!!! Bought all they had and I will cook them tomorrow for lunch. Thanks so much.
Thursday 10th of March 2022
That's great! I love them too, they are a real delicacy. Dan
Tuesday 2nd of October 2018
Exited to try this thank you, looks and sounds delicious. Can I ask what you would serve this with if making it a more substantial family meal? Thank you, Anna
Thursday 17th of January 2019
This curry has so much flavour. It's delicious served with plain Basmati rice and perhaps a mixed green salad.