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Monkfish with Mexican Salsa |
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| Serves 4 |
Prep 10 mins |
Cooking 6 mins |
Easy |
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+ 2 hours marinade |
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My rating |
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Ingredients |
675 monkfish tail
45ml olive oil
30 ml lime juice
15ml chopped fresh parsley
salt& pepper
parsley sprigs & lime slices to garnish
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For the salsa
4 tomatoes, peeled, seeded & diced
1 avocado, peeled, stoned & diced
30ml chopped fresh parsley
30ml olive oil
15ml lime juice
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Prepare the monkfish. Using a
sharp knife, remove the pinkish grey membrane. Cut 1
fillet from either side of the backbone, then cut both
fillets in half to make 4 steaks.
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Mix together the oil, lime
juice, parsley & seasoning in a shallow, non-metallic
dish. Add the monkfish steaks and turn them several times
to coat with the marinade. Cover the dish and leave the
fish to marinade in the fridge for several hours.
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About 30 mins before cooking
the fish, mix all the salsa ingredients and leave to
marinate at room temperature.
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Remove the monkfish from the
marinade and place in a shallow microwave proof dish.
Cover and microwave on High for 4-6 mins, turning once and
brushing twice with the marinade, until cooked through.
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Serve the monkfish garnished
with the parsley sprigs and lime slices and accompanied by
the salsa.
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DAILY
DINNERS 
