Serves about 3-4 people, as a light dinner, served alongside some potato cakes and salad. This is one of my favourite ways to cook monk fish, as the heavy fish is perfect for mopping up the strong flavours and oils of the chorizo, so it doesn’t need so much more after that.
About one monk fish “tail” for each person, maybe another third too if you’re being generous.
About half a chorizo ring (if you’re unsure, I’d say roughly 25 slices of chorizo was enough for four tails of monkfish)
Chopped herbs, frozen or fresh (any of these, choose a favourite!; coriander, basil, parsley)
Oil, for the pan
Griddle or normal frying pan works just fine, do what suits you best. Wash and chop the monk fish into smaller cubes. Slice the chorizo and turn up the heat in a pan, making sure it gets quite hot. Drizzle some oil in there (no more than about a teaspoon — the chorizo will do the rest of the work for you)
Mince some garlic and add the to the hot pan, along with the chorizo. Fry on one side for about two minutes or until a sort of crust is formed on the bottom, and flip all pieces over to its other side. You should see the chorizo forming a orange-y yellow oil on the bottom of the pan. Swirl that around the pan.
Add the monk fish and I will tell you now; monk fish is one of those fish were you will think surely, it must be done by now? No. That’s unlikely, unless you’re a person who usually cooks things until it resembles a hockey puck.Once put in, let it cook a bit on that side — about a minute perhaps — before turning anything. Try to get the chorizo oils to coat the fish pieces.
Monk fish requires a bit of time, even in small chunks so rather than suggest a time for you and get it completely wrong, choose the thickest, largest chunk of the bunch when you think they’re ready and cut into it. The flesh should be opaque, and bounce very little when you press against it.
Sprinkle with the chosen herb and serve up.