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Great
Recipes - Monkfish with Mexican Salsa Recipe
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Monkfish with Mexican
Salsa Recipe
Ingredients
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675g/1 1/2 lb monkfish tail
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45ml/3 tbsp lime juice
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1 garlic clove, crushed
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15ml/1 tbsp fresh coriander, chopped
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salt and ground black pepper
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fresh coriander sprigs and lime slices, to
garnish
For the salsa
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4 tomatoes, seeded, peeled and diced
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1 avocado, stoned, peeled and dices
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1/2 red onion, chopped
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1 green chili, seeded and chopped
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30ml/2 tbsp chopped fresh coriander
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30ml/2 tbsp olive oil
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15ml/1 tbsp lime juice
Serves 4
Method:
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To make the salsa, mix the salsa ingredients and
leave at room temperature for about 40 minutes.
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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.
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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.
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Remove the monkfish from the marinade and grill for
10-12 minutes, turning once and brushing regularly
with the marinade until cooked through.
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Serve the monkfish garnished with coriander sprigs
and lime slices and accompanied by the salsa.
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