Great Recipes - Monkfish with Mexican Salsa Recipe

  
 

Monkfish with Mexican Salsa Recipe

 

Ingredients

  • 675g/1 1/2 lb monkfish tail

  • 45ml/3 tbsp lime juice

  • 1 garlic clove, crushed

  • 15ml/1 tbsp fresh coriander, chopped

  • salt and ground black pepper

  • fresh coriander sprigs and lime slices, to garnish

For the salsa

  • 4 tomatoes, seeded, peeled and diced

  • 1 avocado, stoned, peeled and dices

  • 1/2 red onion, chopped

  • 1 green chili, seeded and chopped

  • 30ml/2 tbsp chopped fresh coriander

  • 30ml/2 tbsp olive oil

  • 15ml/1 tbsp lime juice

Serves 4

Method:

  1. To make the salsa, mix the salsa ingredients and leave at room temperature for about 40 minutes.

  2. Prepare the monkfish. Using a sharp knife, remove the pinkish-grey membrane. Cut the fillets from either side of the backbone, then cut each fillet in half to give four steaks.

  3. Mix together the oil, lime juice, garlic, coriander and seasoning in a shallow non-metallic dish. Turn the monkfish several times to coat with the marinade, then cover the dish and leave to marinate at cool room temperature, or in the fridge, for 30 minutes.

  4. Remove the monkfish from the marinade and grill for 10-12 minutes, turning once and brushing regularly with the marinade until cooked through.

  5. Serve the monkfish garnished with coriander sprigs and lime slices and accompanied by the salsa.