| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
|
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 |
T |
Coconut cream |
| 1/4 |
|
Red onion |
| 1 |
T |
Fresh chives |
| 1/4 |
t |
Caster sugar |
|
|
Salt to taste |
| 1 |
|
Ripe firm mango |
| 1 |
|
Piece fresh ginger |
| 1/2 |
t |
Caster sugar |
| 1 |
|
Handful coriander leaves |
| 2 |
|
Plum tomatoes, 2 to 3 |
|
|
Sea salt |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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 Converted by MM_Buster v2.0n.
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