Covered in a Bilbaina style sauce, these Bilbaina-style Monkfish Cheeks are tender and flavorful. Seared to tender perfection these monkfish cheeks are then covered in a light sauce made with garlic, chile pepper, and sherry vinegar. This recipe is healthy, quick, and simple, making it a great dinner option on a weeknight. Ready in just 35 minutes, this recipe proves that fast can be delicious. Serve with warm bread to dip in the additional sauce.
- 8 monkfish
- ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 chile pepper
- sherry vinegar
- Season the cheeks with salt and pepper. Add 1 tablespoon of the oil to a skillet on medium high and sear on both sides.
- Add the remaining oil to another pan on low heat and add the garlic and chile pepper 9add an additional pepper if you want it to be spicier).
- Remove the cheeks from the stove and plate, placing the garlic and oil on top. Add a few drops of sherry vinegar.