Monkfish Cheeks

Nate at McCall’s Meat and Fish convinced us that we should make Monkfish Cheeks. Apparently they are the most tender part of the ugly fish. They are simply fried in butter. We added some hazelnuts.

With the monkfish we served a Cauliflower Gratinate. The recipe is from The Mozza Cookbook by Nancy Silverton and Matt Molina. This is a wonderful preparation of Cauliflower. You can get the recipe from our blog of: Oct. 1, 2013. Click the date to get the recipe.