Salt and Peppered monkfish cheeks with a chorizo and garlic sauce

Salt and Peppered monkfish cheeks with a chorizo and garlic sauce
Fishboxer Michael from Fishbox HQ

Ingredients

  • 4 monkfish cheeks
  • 4 tbsp rapeseed oil
  • 1 tsp freshly ground pepper 
  • 250ml gram flour (sifted)
  • 150g chorizo finely chopped
  • 20 coriander stocks - finely chopped
  • 2 cloves garlic
  • 2 spring onions finely chopped
  • 1 large tomato finely chopped
  • 1 tsp dried chilli flakes
  • 200ml chicken stock
  • 1 tbsp soy sauce

Method

  1. Place the monkfish cheeks in the flour. Remove any excess flour
  2. Sprinkle ground pepper over the monkfish cheeks and then add salt to taste.
  3. Rub the salt and pepper into the fish.
  4. Heat a frying pan over high heat and add the oil.
  5. Carefully place the monkfish cheeks into the oil and fry for about 40 seconds per side.
  6. Pour out all but about one tablespoon of oil and then add the chopped chorizo.
  7. Fry until nice and crisp and then pour in the chopped coriander, garlic and tomato.
  8. Stir to combine and then add the soy sauce and the stock.
  9. Bring to a happy simmer and place the fish back in the pan for about a minute, turning once