You are here

Monkfish Salad With Coriander And Mint

21st.Century.Chef's picture
  Monkfish fillet 1 Pound (500 Grams)
  Monkfish 1 Pound, filleted (500 Gram)
  Pimientos 14 Fluid Ounce, drained (1 Can/425 Grams)
  Canned pimientos 14 Fluid Ounce, drained (1 Can, 425 Gram)
  Olive oil 5 Tablespoon
  Coriander seeds 1 Tablespoon, crushed
  Onion 1 , sliced
  Garlic 2 Clove (10 gm), chopped
  Capers 3 Tablespoon, rinsed and drained
  Capers 3 Tablespoon, drained, rinsed
  Lemon rind 1⁄2 Teaspoon, pared, cut into thin matchsticks (From 1/2 Fruit)
  Lemon 1⁄2 , pared rind, cut into thin matchsticks
  Coriander sprigs 5 , roughly torn
  Coriander sprig 2 , roughly torn
  Mint sprig 2 , leaves stripped from the stems and roughly torn
  Mint sprigs 5 , leaves stripped from the stems and roughly torn
  Balsamic vinegar/Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1) Thinly slice the monkfish fillet and keep aside.
2) In a colander, place the canned pimientos, rinse well under cold running water, drain and cut them into thin strips.
3) In a large frying pan, saute the crushed coriander seeds in the olive oil and cook over a medium heat for a few seconds.
4) Stir in the onions and gently saute for about 5 minutes, stirring occasionally, until soft. Then stir in the garlic and saute for further 1 minute.
5) Raise the heat to medium high, stir in the monkfish slices, gently stir and saute for about 3-4 minutes, until the fish is opaque and firm.
6) Reduce the heat and stir in the pimiento, capers and lemon rind. Then turn off the heat and allow to cool for a few minutes.
7) Sprinkle the coriander and mint leaves along with the balsamic vinegar or lemon juice. Season with the salt and pepper to taste and gently toss to mix.

8) Spoon the monkfish salad in a nice plate and serve immediately or allow to cool and serve.

Recipe Summary

Difficulty Level: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
Average: 4.1 (15 votes)