Whenever I see fish cheeks at the fishmonger’s, I buy what they have. There’s usually just enough to make a meal for two 🙂 Usually he has monkfish or cod cheeks, but this time he had skate cheeks. So I simply browned them, mixed them with cilantro and chilli and popped some in the bowl that Thierry found for me at a village brocante. They were good.
Cilantro Chilli Skate Cheeks
2-3 cups skate cheeks
Cornstarch for dusting
2 tbsp peanut oil
3 garlic cloves chopped
2 tbsp cilantro, chopped
1 tsp red chilli, chopped
1 tbsp soy sauce
1 tsp sugar
3 tbsp chicken broth
Dust the cheeks with the cornstarch and brown in the peanut oil. Remove and set aside. Add the garlic, cilantro, chilli and saute for 1 minute. Add the soy sauce, sugar, chicken broth and reduce to a glaze. Return the skate cheeks to the pan to warm and coat with the glaze.
I have never had fish cheeks. Sounds delicious and tender. I wonder if I can get them in the US?
Fish cheeks are fantastic little lumps of goodness. http://cookinginsens.wordpress.com/2012/01/14/fried-fish-cheeks-with-mango-salsa/
http://cookinginsens.wordpress.com/2011/10/09/monkfish-cheeks-and-photography/
You would probably have to find them in a specialty fish market or really anywhere that they slaughter fish. You’d probably have to order them in advance.
Looks wonderful!
I think all cheeks are delicious. Beef cheeks, fish cheeks!
Will definitely be on the look out. I think I may need to put in a special request for them though . . .
Beautiful shots today and the combination sounds great. What’s the term in French for fish cheeks? I like preparing the Basque version kokotxas in green sauce.
Thank you Jon. “Joues de poisson” and Joues de raie for skate
Thanks!
I love monk cheeks. They are difficult to get here. A great treat when I get them. You have the right approach to cooking them.
Best,
Conor
Thanks Conor
Fish cheeks are something that you usually have to order in a restaurant here. Oh…the wonderful ingredients that are available to you.
Hi Karen. It’s probably because when they order fish, it’s from a bulk place that’s processing a lot of fish. Many times the heads are discarded but the restaurants ask for the cheeks. That’s what happens at my fishmonger’s place. They process the fresh fish and remove the cheeks to sell separately.
Cod cheeks are a delicacy here in Newfoundland, usually served pan fried with scrunchions. Yours is a delicious combination.
Thank you. I’ve heard of cod cheeks with scrunchions and I want some!
Ooh you lucky, lucky thing! We can sometimes get skate wings, but have never seen the cheeks here. Looks fantastic and love the bowl!
Thank you Chica. They have specials and I guess he purchased a large quantity of skate and extracted the cheeks. You’re right, I was lucky 🙂
I HAVE to seek myself out a little fish cheek soon – SUCH good cut (if you can call them that). Wonderful. You know how much I like coriander…
🙂
This looks so good, especially in that blue bowl…
Thank you kale.
Look at those sweet cheeks. I mean cheeks, sweet. OK, I’ll just leave now and come back tomorrow! (Looks great and pardon the cheekiness!)
I’ve never had skate cheeks but you’ve peaked my curiosity. We have halibut cheeks here in the Pacific. A delicacy and quite expensive but so worth it. I am now on the lookout for skate cheeks. The recipe looks delicious as always!
Thank you. I’ve never had halibut cheeks but would like to.
I want some now 😉
All gone 🙂
I love that dish! And the skate cheeks look wonderful too!
Thank you Tessa.
yummy!!!!!
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Thank you food stories 🙂
This looks SO tasty! As a newbie to cooking fish, could you substitute just normal monkfish for the cheeks, if cheeks aren’t available, and cook as per your instructions? Or would you cook for less/more time?
Thank you Fifi. Yes, you could just cut monkfish fillets into bite sized chunks and follow the recipe using the same cooking time.
Thanks for that 🙂 Will let you know how I get on!
Great recipe, I do something similar with out the penut oil but that really works lovely. I always buy my fish from F.c Sopers fishmongers in nunhead London, they are an amazing fishmongers who always have fresh fish, even stuff that is hard to get. They also have smoked fish that they smoke there selfs on premises. A wonderful shop there’s no one else like them!!!! And what a fantastic recipe!!! 🙂
Thank you Dan. The shop sounds interesting!
Very nice recipe that you shared with us and thanks for the sharing recipe of cilantro chilli skate cheeks.
Hey i love this dish, will you please share the recipe with us so that i can cook it by own.
Go to the link on the blog, scroll down and read the recipe.
Ha ha your recipe came up when I searcged for recipe ideaa for skate cheeks.
Well that’s sorted that out. Cheers!
Great 😀
At Eataly Mario Bitali’s restaurant at the Flatiron you can find the skate cheeks