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

Monkfish is a versatile, delicious, and easy-to-cook fish with a firm, meaty texture that holds up beautifully in many preparations. It works especially well in tacos, and it is equally tasty fried, roasted, grilled, or gently poached. Its mild flavor makes it approachable, while its rich texture makes it feel a little more special than everyday fish. Ingredients Monkfish cheeks or medallions 1–2 cups white wine (for poaching) 1–2 tbsp taco seasoning (store-bought or homemad