Monkfish Salad with Coriander and Mint Recipe
Ingredients
| 500 g / 1 lb monkfish, filleted | ||
| 1 x 425 g / 14 fl oz can of pimientos, drained | ||
| Olive oil | 5 Tablespoon | |
| Coriander seeds | 1 Tablespoon, crushed | |
| Onion | 1 , sliced | |
| Garlic | 2 Clove (5gm), chopped | |
| Capers | 3 Tablespoon, drained, rinsed | |
| Pared rind of 1/2 lemon, cut into thin matchsticks | ||
| Coriander | 1 | |
| A few sprigs of mint, leaves stripped from the stems and roughly torn | ||
| 1 tablespoon balsamic vinegar or lemon juice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Thinly slice the monkfish fillet and keep aside.
2) In a colander, place the canned pimientos, rinse well under cold running water, drain and cut them into thin strips.
3) In a large frying pan, saute the crushed coriander seeds in the olive oil and cook over a medium heat for a few seconds.
4) Stir in the onions and gently saute for about 5 minutes, stirring occasionally, until soft. Then stir in the garlic and saute for further 1 minute.
5) Raise the heat to medium high, stir in the monkfish slices, gently stir and saute for about 3-4 minutes, until the fish is opaque and firm. 6) Reduce the heat and stir in the pimiento, capers and lemon rind. Then turn off the heat and allow to cool for a few minutes.
7) Sprinkle the coriander and mint leaves alongwith the balsamic vinegar or lemon juice. Season with the salt and pepper to taste and gently toss to mix.
SERVING
8) Spoon the monkfish salad in a nice plate and serve immediately or allow to cool and serve.
1) Thinly slice the monkfish fillet and keep aside.
2) In a colander, place the canned pimientos, rinse well under cold running water, drain and cut them into thin strips.
3) In a large frying pan, saute the crushed coriander seeds in the olive oil and cook over a medium heat for a few seconds.
4) Stir in the onions and gently saute for about 5 minutes, stirring occasionally, until soft. Then stir in the garlic and saute for further 1 minute.
5) Raise the heat to medium high, stir in the monkfish slices, gently stir and saute for about 3-4 minutes, until the fish is opaque and firm. 6) Reduce the heat and stir in the pimiento, capers and lemon rind. Then turn off the heat and allow to cool for a few minutes.
7) Sprinkle the coriander and mint leaves alongwith the balsamic vinegar or lemon juice. Season with the salt and pepper to taste and gently toss to mix.
SERVING
8) Spoon the monkfish salad in a nice plate and serve immediately or allow to cool and serve.
Chef
