Monkfish with a Pea Guacamole and Salsa Salad

We were having huge withdraw symptoms from being in Portugal and by the sea and therefore decide that we needed to cook some fish in an attempt to reduce the holiday blues. I have to say big supermarkets are not very exciting when it comes to choice but they are often the only open option on a Sunday afternoon. (That said, if anyone knows of a really good fish mongers or butchers in Bristol I would love to hear about it as we are yet to find one!) So, there was the choice of haddock, mackerel, salmon, cod, a very sad looking small seabass and monkfish. We wanted something different and a bit more exciting than what you would find in the freezer and so opted for the monkfish. I am embarrassed to say I have never even eaten monkfish, let alone cooked it so was excited to see what I would master from it. Obviously I did a bit of research and discovered that these flavours worked so well together. We loved, loved loved it and I get such a kick out of trying something new and it turning out delicious. Bring on the next challenge!

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For the monkfish

–         2 x 175g pieces monkfish tails, trimmed

–         1 red chilli, finely chopped

–         1 clove garlic, finely chopped

–         1 lime, zest and juice

–         1 tbsp roughly chopped coriander leaves

–         1 pinch chilli flakes

–         1 tbsp olive oil

–         salt and freshly ground black pepper

For the pea guacamole

–         210g peas, defrosted if frozen

–         ½ red onion, finely chopped

–         1 very small clove garlic, finely chopped

–         1/2 tbsp dried mint

–         1 tbsp coriander leaves

–         1 red chilli, seeded and finely chopped

–         1/2 tsp ground cumin

–         1/2 tsp ground coriander

–         Juice of ½ lime

–         1/2 tbsp extra virgin olive oil

–         Salt and pepper

For the salsa

–         120g cherry tomatoes, roughly chopped

–         ½ red onion, finely sliced

–         1 red chilli, finely chopped

–         ½ tsp hot chilli and garlic sauce

–         ½ tbsp/dsp olive oil

–         Juice of ½ lime

–         1 pinch sugar

Place the chillies, garlic, lime zest and juice, coriander and olive oil into a bowl with a little salt and freshly ground black pepper.

Add the monkfish tails and coat them in the chilli mixture. Place in the fridge for 1-2 hours.

Meanwhile, make the pea guacamole by blending all the ingredients together to make a course puree and season to taste.

For the salsa, place all the ingredients into a bowl and mix gently to combine and season to taste.

Preheat the oven to 200’C

Heat a little oil in an ovenproof frying pan until hot, add the monkfish tails, sear on each side and then transfer to the oven and roast for about 6 minutes until just cooked through. Remove the pan from the oven and let the fish rest for five minutes.

Serve the fish with the salsa, guacamole and fresh rocket

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