Roasted monkfish chop with lime pickle butter
<p>Preheat your oven to 220℃ Fan, 240℃. </p><p>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. </p><p>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. </p><p>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. </p><p>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. </p><p>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.</p>
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
