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Fried Monkfish and Chorizo

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Fried monkfish and chorizo is perfect for when you are entertaining or wanting to make a special meal at home, but don't have much time.

Quickly fried monkfish and coins of crisp Chorizo complement each other so well, with the soft and delicious monkfish and the salty spicy sausage.

The best bit? From start to finish this dish only takes 15 minutes! Put some veggies on to steam before you start, or open a bag of salad and get stuck in.

This is so easy, even if you are dealing with a whole monkfish.

Bon appétit!   

monkfish with chorizo in a bowl
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I often get inspired to cook from eating out and I love trying to recreate a version of something I've  seen or eaten and then adding a little twist.

When we were living in France we often used to pop to La Rochelle for lunch. If you have never been to  La Rochelle, it's a pretty harbour town on the western coast of France, about an hour from where I used to live. Full of cobbled streets and independent shops, it also has a huge range of eateries.

At about  11.45 am the owners attempt to entice you to their restaurant with wafts of garlic and mussels in white wine. If you love fish, it's a paradise.

This dish is more like something served in the Basque region, on the border of Spain, where they often use Chorizo in dishes. It's absolutely delicious for a dinner party or special dinner, but best of all, you can have it on the table in 15 minutes!

🤔 FAQs

What is monkfish?

Monkfish is an angler fish from the shark family, typically found in the north sea and coastal Europe. The fish itself is more meaty than other fish, in that it doesn't break up quickly when cooking. If you are not sure about fish or cooking it, monkfish is great because there are no little bones to fiddle with and it doesn't have a strong fishy flavour. It's more like dealing with a huge prawn (shrimp).

❤️ Why you will love this dish

✔️Great as a starter or main course.

✔️Ready in 15 minutes.

✔️Simple entertaining idea.

💙 Save this recipe for later

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🥘 Ingredients

🥘 Ingredients

  • Monkfish - bonesless monkfish tail. If you have a whole monkfish tail, the instructions for preparing it follow below.
  • Chorizo - mild chorizo ring.
  • Flour - Plain or all-purpose
  • Rosemary - fronds pulled from the stem and chopped. Fresh thyme is used a lot in French cooking but monkfish is quite a meaty fish and I am using the more aromatic rosemary for this dish.
  • Butter - salted or unsalted. The chorizo is already quite salty, so there is no need to add salt to this dish.
  • Pepper - freshly ground black pepper.

You will also need a whole chorizo sausage cut in 1cm slices, (typically about 225g), 2 tablespoons of all purpose/plain flour, a teaspoon of ground black pepper and a tablespoon of butter.

I started this dish with a whole monkfish, bought with the head cut off from a French market. If you have seen a whole monkfish you will understand why it's sold headless!

In the UK it's possible to buy monkfish fillets fresh or frozen. For 4 people you will need about 600g of prepared monkfish.

The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.

picture of rosemary sprigs

🍽 Equipment

    🔪 Instructions

    Step by Step - How to fillet a monkfish tail?

    Start by skinning the tail. I find it easier to think of it as pulling the skin off a chicken leg; a bit slimy but not difficult. I use a fish filleting knife to help as it is flexible.

    monkfish tail and skin

    Once the skin is off use a knife to slice off any membrane. Don’t worry about the fins that are left poking out at this stage as they should come off with the backbone.

    It’s easy to feel the central bone. Use the knife to cut down each side.

    monkfish with backbone exposed from cutting

    Slide the knife under the bone and cut all the way along to remove it.

    fish with backbone cut out

    It’s then very simple to cut the remaining flesh into two filets. Check to make sure that all the fins are gone. It's easy to slice them off.

    Save the bones for stock. I tend to keep a bag in the freezer and throw bits in as I prepare fish. It's a great way to make a fish soup, when you have a bagful.

    For this recipe cut the flesh into 2cm chunks.

    cubes monkfish in a colander

    🔪Instructions

    ⏲️ Cooking Time

    Cut  some Chorizo into thick slices and dry fry in a large pan for about a minute. Drain the Chorizo on kitchen paper and remove most of the fat from the pan.

    slices of chorizo frying in a pan

    Add the chopped fresh rosemary to seasoned flour and coat the monkfish chunks.

    flour mixed with chopped rosemary and seasoning

    Heat the butter in the pan and fry the fish for about a minute each side.

    Add in the chorizo  and heat through.

    side view of cooked fish

    Garnish with some extra chopped rosemary.

    ⏲️ Baking Time

    The fried monkfish and chorizo is ready in less than 10 minutes, if everything is to hand.

    Caramelised chorizo, soft on the inside and crunchy on the outside monkfish, and the aromatic flavour of rosemary. You seriously need to try this!

    🥗 Side Dishes

    🥗 Side Dishes

    The French often serve fish with plain boiled rice, but you could try these side dishes:

    monkfish recipe with roasemary and chorizo chunks cooked in a frying pan

    📖 Variations

      📖 Variations

      • Seafood - this dish is also delicious with large prawns, scallops or cod cheeks.

      🍣 Storage

      🍣 Storage

      • Refrigerator - cool, cover and store in the fridge for a day.
      • Freezer - freeze for up to a month.
      • Reheat - heat a little oil in a pan over a medium heat until warmed through.

      🍱 Prepare in Advance

      🍱 Prepare in Advance

      • This dish is best served immediately, but you can cut the monkfish and chorizo in advance and store in the fridge on the day of cooking.

      Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais

      Other fish dishes to try

      📋 Recipe

      bowl withfish and chorizo

      Fried Monkfish and Chorizo

      Amanda
      This fried monkfish and chorizo with rosemary is so simple and delicious. The best bit is that it's cooked in less than 10 minutes.
      4.93 from 51 votes
      Print Recipe Pin Recipe Save Recipe
      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Course Main Course
      Cuisine French
      Servings 4
      Calories 343 kcal

      Equipment

      • frying pan
      • sharp knife
      • chopping board

      Ingredients
       
       

      • 600 g monkfish prepared
      • 1 225g Chorizo cut in 1cm slices
      • 2 tablespoon flour all purpose/plain
      • 2 tablespoon chopped rosemary
      • 1 tablespoon butter
      • 1 tsp pepper

      Instructions
       

      • Cut the fish into bite sized pieces and toss in the seasoned flour with half of the rosemary.
      • Dry fry the Chorizo and then drain on kitchen paper.
      • Clean the pan, heat the butter and fry the monkfish for about a minute on each side.
      • Return the Chorizo to the pan and sprinkly on the remaining rosemary.
      Nutrition Facts
      Fried Monkfish and Chorizo
      Amount Per Serving (0 g)
      Calories 343 Calories from Fat 171
      % Daily Value*
      Fat 19g29%
      Saturated Fat 7g44%
      Cholesterol 87mg29%
      Sodium 1071mg47%
      Potassium 700mg20%
      Carbohydrates 5g2%
      Fiber 1g4%
      Sugar 1g1%
      Protein 35g70%
      Vitamin A 385IU8%
      Vitamin C 1.7mg2%
      Calcium 17mg2%
      Iron 4.2mg23%
      * Percent Daily Values are based on a 2000 calorie diet.

      Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

      Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.

      Keyword chorizo, fried monkfish, monkfish, monkfish and chorizo, rosemary
      Tried this recipe?Let us know how it was!

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      🍲 Food Safety

      • Do not use the same utensils on cooked food, that previously touched raw meat.
      • Wash hands after touching raw meat.
      • Don't leave food sitting out at room temperature for extended periods.
      • Never leave cooking food unattended.
      • Use oils with high smoking point to avoid harmful compounds.
      • Always have good ventilation when using gas.

      Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.

      However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.

      Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.

      However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.

      More Seafood Recipes

      Reader Interactions

      Comments

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      1. Niall Bell

        5 stars
        Recipe worked well. Very good.

        Note error under 'what is monkfish'- monkfish are bony fish- they are not part of the shark family which have cartilage for skeletons.

      2. Amanda

        Thanks so much Lorna. It's a really family favourite here. We've made it recently with cod cheeks, which was really good too.

      3. Lorna

        5 stars
        This will be the second time I've made this recipe( for tomorrow,Sunday) and I can say it is so delicious.. If you love chorizo..& same with monkfish but wondered how they would be together, then please try this dish.. It's amazing!...

      4. Amanda

        So glad you like it. This is my husband's favourite and so quick too.

      5. Una Stewart

        5 stars
        Sooo tasty, will make it again next week.

      6. Gregoire

        5 stars
        A really nice recipe. First time eating monkfish and a thoroughly enjoyable meal that I (non cooking husband), managed to place in front of my wife. Recips easy to follow so will make this a signature dish to be repeated

      7. Amanda

        That's great news! I'm so glad you enjoyed it with oregano too. I sometimes put some basil in too. Thanks, Amanda

      8. Bee

        5 stars
        Wonderful! I didn’t have fresh rosemary so I used fresh oregano!! I’m making it for the second time tonight!

      9. Amanda

        Thanks Angela. It's been tricky getting a lot of things right now in the UK too.

      10. Amanda

        Thanks Veena. It's a real favourite here.

      11. Amanda

        Thanks so much Alice. It's so good. Fish and chorizo is a common combination in the Basque region.

      12. Angela

        5 stars
        This recipe looks delicious. I don't think that monkfish is available where I live. Thanks for suggesting alternatives to use as substitutes.

      13. veenaazmanov

        5 stars
        I am a lover of fish and this recipe looks super delicious and special. I love it.

      14. Alice | SkinnySpatula

        5 stars
        Never thought to combine monkfish with chorizo, but your recipe looks amazing. And rosemary is my favorite, I put in everything, so I definitely need to give it a try!

      15. Amanda

        Thanks so much Jessica!

      16. Amanda

        Thanks Safira. It's one of my favourites!

      17. Jessica Formicola

        5 stars
        This is the best monkfish recipe I've ever tried! Thanks so much for sharing it!

      18. Safira

        5 stars
        Looking forward to making this. Love that it look so comforting!

      19. Amanda

        Thanks Beth. You really need to try it. It's more like a huge prawn and doesn't break up. I've heard that it used to be used instead of langoustine for scampi as it was cheaper!

      20. Amanda

        Thanks Caroline. I think monkfish is so versatile and meaty as you say. I think it also doesn't have too much of a 'fishy' flavour.

      21. Amanda

        Thanks Julie. It's such a great fish and so robust that it doesn't need careful handling.

      22. Amanda

        Thanks Corina. I love Chorizo with shellfish too!

      23. Corina Blum

        5 stars
        I am a huge fan of chorizo and think it goes wonderfully with white fish. This recipe sounds perfect for us.

      24. Julie

        5 stars
        I love monkfish! What a great way to serve it- this looks so flavorful and tasty!

      25. Caroline

        5 stars
        I do love the meatiness of monkfish and agree it goes well with chorizo. Like the idea of adding rosemary as well. Yum!

      26. Beth Neels

        5 stars
        This looks so delicious! I am huge fish fan, even though I don't believe I have tried monkfish. I also am crazy about chorizo and rosemary, so this is a perfect dinner for me!

      28. pat@alldayieat

        5 stars
        this sounds amazing!!

      29. [email protected]

        Oh thank you. I hope you do as it's really easy.

      30. Crystal Ngumezi

        5 stars
        This looks amazing!! I gotta try this recipe out!

      31. [email protected]

        Quite a few people have told me they are not keen on thyme so I don't feel so bad now! Your idea with rosemary and salt sounds great and I am envious of your Chorizo range. Crazy that I am nearer to Portugal and yet I can't buy it.

      32. ChgoJohn

        5 stars
        Our tastes are really very similar, Amanda. Like you, I'm not a big thyme user. I'll gladly substitute rosemary wherever I can. In fact, I often grind dried rosemary with Kosher salt in a mortar and pestle and use that in breads or to season meats. I enjoy both monkfish and chorizo, only here Spanish, Portuguese, and Mexican chorizo are readily available. Still, I never would have thought to combine the two and I like this idea. I'm definitely going to give it a try. Thanks!

      33. [email protected]

        I so agree. I think it's mainly the dried thyme that is like eating twigs but my fresh thyme has died back and that's no great loss! You could use cod or something like swordfish but you don't want to end up with it breaking up. It's also known as angler but I know we can't always get the same things. My poor son always gets a massive list for when he visits!

      34. [email protected]

        Thanks Susan. It has to be one of my favourite fish, but it's only bought when on promo and then I normally freeze it when I've dealt with it! It's still very quiet here, as I live in a hamlet, but getting out the decs tomorrow so feeling festive too! xx

      35. Suzassippi

        5 stars
        I am not a fan at all of thyme (other than in the song) but I have used tiny amounts in some recipes that call for it. On the other hand, I do not think I have ever eaten monkfish, and doubt if it can even be purchased around here! Still, it looks yummy, so perhaps I could substitute some other substantial (as in firm fleshed) white fish?

      36. ourfrenchoasis

        5 stars
        I love monkfish, I love chorizo and also love rosemary, so this for me is a winner through and through. Tomorrow is market day and we have the most incredible fish stand so I will see if we can get some monkfish and make this, my mouth is watering just at the thought! BTW our lights in the village got turned on this evening, big excitement! xx