Monkfish with lemon dressing

Name: Monkfish with lemon dressing
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 boneless monkfish medallions, about 140g 5oz each; 1 stalk lemongrass, bashed and finely chopped; 4 lime leaves, chopped; 1 teaspoon lemon thyme leaves; 5 Tbsps extra-virgin olive oil, plus extra for frying; 1 handful wild rocket leaves, to serve; 1 strip zest from 2 lemons, pith removed; 25 grams caster sugar; 6 Tbsps extra-virgin olive oil; 2 teaspoons lemon juice; 1 teaspoons coriander seeds, toasted, then ground; 1 teaspoons black onion seeds; 2 Tbsps currants; 4 Tbsps whole blanched almonds; 2 Tbsps roughly chopped coriander

Monkfish with lemon dressing is a hor d'oeuvre that serves 4. One portion of this dish contains about 3g of protein, 28g of fat, and a total of 310 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Head to the store and pick up rocket leaves, blanched almonds, lemon zest, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.

Ingredients you will need

Lemon Thyme

Lime Leaves

Lemon Grass

Olive Oil

Monkfish

Equipment you will use

Bowl

Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins.

Ingredients you will need

Lemon Zest

Lemon

Sugar

Water

Equipment you will use

Sauce Pan

Frying Pan

Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Taste and season, if you like.

Ingredients you will need

Lemon Zest

Water

About 20 mins before youre ready to eat, remove the monkfish from the marinade and lightly season.

Ingredients you will need

Marinade

Monkfish

Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown.

Ingredients you will need

Olive Oil

Monkfish

Equipment you will use

Frying Pan

Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Spoon it over the monkfish and around the plate, then scatter with rocket leaves.

Ingredients you will need

Monkfish

Arugula

Water

Equipment you will use

Frying Pan

Equipment

Bowl

Sauce Pan

Frying Pan

Ingredients

Servings:

boneless monkfish medallions, about 140g 5oz each 1stalk

lemongrass, bashed and finely chopped 4

lime leaves, chopped 1teaspoon

lemon thyme leaves 5Tbsps

extra-virgin olive oil, plus extra for frying 1handful

wild rocket leaves, to serve 1strip

zest from 2 lemons, pith removed 25grams

caster sugar 6Tbsps

extra-virgin olive oil 2teaspoons

lemon juice 1teaspoons

coriander seeds, toasted, then ground 1teaspoons

black onion seeds 2Tbsps

currants 4Tbsps

whole blanched almonds 2Tbsps

roughly chopped coriander

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Monkfish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.