Salt and Pepper Monk Cheeks with a Chorizo and Garlic Sauce

Salt and Pepper Monk Cheeks with a Chorizo and Garlic Sauce
Fishboxer Fishbox HQ from Muir of Ord

This recipe is so quick and easy it's great as a light lunch. Monkfish cheeks are absolutely delicious, so if you haven't tried them before, this recipe is a must!


  • 2 x 120g monkfish cheeks
  • 4 tbsp rapeseed oil
  • 250ml gram flour
  • 150g chorizo
  • 5g fresh coriander
  • 2 cloves of garlic
  • 2 spring onions
  • 1 tomato
  • 1 tsp dried chilli flakes
  • 200ml chicken stock
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp freshly ground pepper


  1. Finely chop the chorizo, spring onions, tomato and coriander.
  2. Sieve the flour into a bowl.
  3. Coat the monkfish cheeks in the flour and remove any excess flour.
  4. Rub the salt and pepper into the monkfish cheeks.
  5. Heat the oil in a frying pan over high heat.
  6. Carefully place the monkfish cheeks into the oil and fry for approximately 40 seconds per side.
  7. Remove the monkfish cheeks from the pan.
  8. Pour the oil out of the frying pan.
  9. Add the chopped chorizo to the pan and fry until golden.
  10. Add the chopped coriander, garlic and tomato to the frying pan and stir to combine.
  11. Add the soy sauce and the stock to the frying pan and bring to a simmer.
  12. Return the monkfish cheeks to the pan and fry for approximately 30 seconds per side.
  13. Serve.