Roasted monkfish chop with lime pickle butter
This roasted monkfish chop with lime pickle butter is meaty and warming with just a hint of spice. Served with cardamom rice and a spiced tomato salad it makes for a wonderful seafood supper at any time of the year.
Serves 2
Method
Preheat your oven to 220℃ Fan, 240℃.
To cook your rice, wash it well, then add to a pan with some salt and 8 cardamom pods, cover with 1.5 times water to rice and cook until the water has been absorbed. Turn off the heat and cover the pan with a clean tea towel then place the lid on top and allow the rice to steam and finish.
While your rice is cooking, heat a non-stick pan and when hot add a few tablespoons of vegetable oil. When the oil is shimmering, lay the monkfish in the pan. Cook the monkfish on one side for 3-4 minutes until it is golden, and then turn it over and do the same for the other side. When both sides have cooked transfer the fish to a roasting dish then place in the oven to cook for a further 5-7 minutes. Take the monkfish out of the oven and leave on the side to rest.
While your fish is in the oven, make the salad by mixing the cucumber, tomatoes and onion together. Dress with the lime juice, a pinch of salt, a good pinch of cumin and some olive oil and set aside.
Melt 4 tablespoons lime pickle butter in a small pan, you don’t want it totally melted, you want a fews “ ice cube” like bits to remain amidst the melted butter.
To serve, place the fish on a plate, spoon over the butter and sprinkle with chopped coriander, the chillies and spring onion. Add a spoonful or two of rice and a spoonful of the salad to the plate and enjoy.
This roasted monkfish chop with lime pickle butter is meaty and warming with just a hint of spice. Served with cardamom rice and a spiced tomato salad it makes for a wonderful seafood supper at any time of the year.
Serves 2
Preheat your oven to 220℃ Fan, 240℃.
To cook your rice, wash it well, then add to a pan with some salt and 8 cardamom pods, cover with 1.5 times water to rice and cook until the water has been absorbed. Turn off the heat and cover the pan with a clean tea towel then place the lid on top and allow the rice to steam and finish.
While your rice is cooking, heat a non-stick pan and when hot add a few tablespoons of vegetable oil. When the oil is shimmering, lay the monkfish in the pan. Cook the monkfish on one side for 3-4 minutes until it is golden, and then turn it over and do the same for the other side. When both sides have cooked transfer the fish to a roasting dish then place in the oven to cook for a further 5-7 minutes. Take the monkfish out of the oven and leave on the side to rest.
While your fish is in the oven, make the salad by mixing the cucumber, tomatoes and onion together. Dress with the lime juice, a pinch of salt, a good pinch of cumin and some olive oil and set aside.
Melt 4 tablespoons lime pickle butter in a small pan, you don’t want it totally melted, you want a fews “ ice cube” like bits to remain amidst the melted butter.
To serve, place the fish on a plate, spoon over the butter and sprinkle with chopped coriander, the chillies and spring onion. Add a spoonful or two of rice and a spoonful of the salad to the plate and enjoy.
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