| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Tessa’s, Tastebuds | 1 | servings | |
INGREDIENTS
| 350 | g | Monkfish tail; (trimmed of all |
| ; skin) (12 oz) | ||
| 4 | Spring onions | |
| Zest and juice of 2 limes | ||
| 1/2 | Red chilli | |
| 5 | tb | Coconut cream |
| 1/4 | Red onion | |
| 1 | tb | Fresh chives |
| 1/4 | ts | Caster sugar |
| Salt to taste | ||
| 1/2 | Red chilli | |
| 1 | Ripe firm mango | |
| 1 | Piece fresh ginger | |
| 1/2 | ts | Caster sugar |
| 1 | Handful coriander leaves | |
| 2 | Plum tomatoes; (2 to 3) | |
| Sea salt |
INSTRUCTIONS
FOR THE MANGO RELISH Shred spring onions lenghwise and put to soak in a bowl of iced water in the frig until they seperate and curl. This will take about 45 minutes. Mix together the coconut and lime to start the marinade. Very finely chop the red onion. Add this to the lime marinade. Add salt and caster sugar to taste and chill. Make the relish. Chop the coriander, finely dice the chilli, peel and grate the ginger, finely dice the mango, finely dice the tomato (flesh only) and mix everything together. Season lightly with sea salt and chill. Slice the monkfish quite thinly into medallions. Put onto a flat dish and sprinkle with the marinade. Put back into the frig. After 1o minutes or so turn the fish in the marinade. The fish will whiten and look "cooked" when it is ready (ie has absorbed the flavours and the lime has altered the protein state) Put a little relsih on each plate. Top with slices of monkfish. Garnish with some drained spring onion curls and then drizzle the coconut mariande over the fish around the plate. Converted by MC_Buster. Per serving: 330 Calories (kcal); 27g Total Fat; (67% calories from fat); 6g Protein; 23g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”