Monkfish Cheeks with Pinto Beans, Kielbasa & Tomato

What is the difference between monkfish medallions and monkfish cheeks? 

Location. 

The tail, where the medallions are processed, delivers that signature firm, meaty bite and mild, lobster-like flavor that holds up beautifully on the grill. It’s versatile, hearty, and made for bold cooking.

The cheeks, on the other hand, are a true hidden gem and processed from the head of the monkfish. Smaller, more tender, and naturally sweeter, they offer a delicate, almost buttery texture, often are compared to sea scallops. They’re a refined, succulent treat that seafood lovers seek out.

Two cuts, one fish. 

Both are very versatile and adaptive to spices and sauces. Today, we’re taking on monkfish cheeks paired with pinto beans, tomatoes, spinach, and kielbasa. A rustic, one-pan meal with bold flavor and a delicate seafood finish.

Monkfish Cheeks with Pinto Beans, Kielbasa & Tomato

Ingredients (serves 4)

• 1 lb. monkfish cheeks, trimmed

• 8 oz. kielbasa, sliced into 1/2-inch rounds

• 1 (15 oz) can pinto beans (white, cannellini, or great northern may be used instead), drained & rinsed

• 1½ cups crushed tomatoes (or diced tomatoes with juices)

• 3 cups fresh spinach

• 3 cloves garlic, minced

• 1 small onion, diced

• 2 tbsp olive oil

• ½ cup dry white wine (optional but recommended)

• 1 cup seafood or chicken broth

• 1 tsp smoked paprika

• ½ tsp crushed red pepper flakes (adjust to taste)

• 1 tsp dried oregano

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 bay leaf

• Salt & black pepper to taste

• Fresh parsley, chopped (for finishing)

• Optional: a squeeze of lemon for brightness

Directions

1. Brown the kielbasa. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add kielbasa and cook until browned and slightly crisp. Remove and set aside, leaving the flavorful oil behind.

2. Build the base in the same pan by adding the remaining olive oil. Sauté onion for 3–4 minutes until softened, then add garlic and cook for another 30 seconds. Stir in smoked paprika, oregano, thyme, red pepper flakes. Let the spices bloom for about 1 minute.

3. Deglaze & simmer. Pour in white wine (if using) and scrape up browned bits. Let it reduce by half. Add tomatoes, broth, pinto

beans, and bay leaf. Simmer gently for 10–12 minutes to let flavors meld.

4. Cook the monkfish cheeks. Season cheeks lightly with salt and pepper. Nestle them into the simmering stew and cook for about 5–7 minutes, until just opaque and tender (don’t overcook—they should stay delicate).

5. Finish the dish. Return kielbasa to the pan and stir in spinach until wilted. Taste and adjust seasoning. Remove bay leaf.

6. Finish with fresh parsley and a squeeze of lemon if desired. Serve with crusty bread to soak up the broth.