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California Salad With Grilled Monkfish

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Stephanie, The Posh Pescatarian, takes you on a trip down Route 66 and celebrates the beautiful Golden State with her delicious California Salad with Grilled Monkfish. This dish is perfect for a mid-week treat or a lovely weekend brunch.
Ingredients
  Monkfish filets/Firm white fish 1⁄2 Pound
  Arugula 2 Pound
  Haas avocado 1⁄4 Cup (4 tbs), ripe
  Pepita seeds 1⁄4 Cup (4 tbs), roasted
  Golden flame raisins 1⁄4 Cup (4 tbs)
  Olive oil 1 Cup (16 tbs) (use as needed)
  Garlic cloves 3 Medium
  Cucumbers 2 Medium
  Tomatoes 2 Medium
  Dijon mustard 2 Tablespoon
  Salt 1 Tablespoon (use as per taste)
  Pepper 1 Tablespoon (use as per taste)
  Red onion 1⁄2 Medium
  Lemon zest 1 Teaspoon, grated
Directions

GETTING READY
1. Cut the monkfish into bite-sized pieces.
2. Over the fish grate a little lemon zest, then add salt, black pepper, olive oil, and lemon juice and set aside for 15 minutes
3. Add 2 spoons of dijon mustard, lemon juice into a bowl and mix.
4. Chop garlic and add garlic oil, salt and pepper and mix well until nice and frothy.
5. Chop the cucumber, tomatoes and onions into chunks or rough bite sized pieces.

MAKING
6. In a skillet or grill pan, heat a little olive oil, add monkfish pieces one at a time and cook for about 3 minutes each side. Remove to a plate.
7. On each of the two serving plates, place half the arugula greens and drizzle the dressing to taste and toss.
8. Add red onion, tomatoes, cucumber, papita seeds and a little raisins.
9. Place half the seared fish chunks over the salad.
10. Halve the avocado, scoop out the flesh over the salad.

SERVING
11. Serve immediately as a light refreshing appetizer or as a light lunch or brunch main.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
California
Course: 
Main Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Fish Fillet
Preparation Time: 
45 Minutes
Cook Time: 
10 Minutes
Ready In: 
55 Minutes
Servings: 
2

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