INGREDIENTS

INSTRUCTIONS

Firstly drain off the mozzarella milk and cut the cheese into 4
pieces. Wrap each piece of cheese in the spec and secure with the
cocktail sticks. Trim up the monkfish tail and cut it into thick
pieces, the same size as the mozzarella and wrap up the same as the
mozzarella.  Heat a non stick pan until very hot - with a little olive
oil, and  place the wrapped mozzarella and monkfish in the pan and
season.  Place the salad in a bowl with the olive oil and balsamic
vinegar and  some seasoning and mix. Place the salad onto two plates in
a high  pile and remove the mozzarella from the pan once the spec is
nice and  crisp and the monkfish is cooked. Put the mozzarella and
monkfish on  the top of the salad and sprinkle with the toasted seeds
and pour  over the remaining juices from the pan. Add 2 tbsp of chutney
on the  side of the salad on both plates and serve.  Converted by
MC_Buster.  Per serving: 298 Calories (kcal); 32g Total Fat; (93%
calories from  fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg
Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 6 1/2  Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 556
Calories From Fat: 522
Total Fat: 59.3g
Cholesterol: 1.2mg
Sodium: 13mg
Potassium: 86.6mg
Carbohydrates: 5.8g
Fiber: 1.2g
Sugar: 3.2g
Protein: 2.4g