Whole Monkfish Tail with Chilli, Tomato and Lime Salsa

Name: Whole Monkfish Tail with Chilli, Tomato and Lime Salsa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: whole monkfish tail; handful of breadcrumbs; handful of thyme; 1 x red chilli; olive oil; 1 x red onion; 1 x green chilli; 6 x freshly chopped tomatoes; 2 x spring onions; 2 x limes; pinch of cumin; pink peppercorns (cracked)

Recipe by Mitch Tonks

Serves:: 2
Prep Time:: 10 mins
Cook Time:: 25 mins

Firm and meaty, our Monkfish Tail is perfect for baking whole and sharing with friends. Try it served with Mitch's zingy but sweet chilli, tomato and lime salsa.

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Ingredients

whole monkfish tail

handful of breadcrumbs

handful of thyme

1 x red chilli

olive oil

For the salsa

1 x red onion

1 x green chilli

6 x freshly chopped tomatoes

2 x spring onions

2 x limes

pinch of cumin

pink peppercorns (cracked)

Method

Rub the monkfish tail in olive oil and thyme, season with salt, cracked black pepper and pink pepper, and sprinkle with breadcrumbs. Then pop into the oven on a high heat for approximately 25 minutes.

To make the salsa, thinly slice the red onion, green chilli and spring onions. Combine in a big bowl with the chopped tomatoes, a pinch of salt, juice of two limes and some freshly chopped coriander.

On a chopping board, combine a little olive oil, finely chopped red chilli, some thyme and cumin.

When the monkfish is cooked, take it from the oven and transfer to the chopping board. Rub in the chilli, thyme and cumin mix, then chop down the middle to create two halves.

Top the monkfish with salsa, and drizzle with olive oil. Then serve with a wedge of lime.

Featured products

Monkfish Whole Tail

Serves 2 - Min 400g

Trimmed, Dark skin removed

£22.00

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Mitch Tonks

Mitch Tonks is a restaurateur, food writer, CEO and ambassador for the MSC. Passionate about changing the way people experience seafood in the UK he has a true passion for the sea.

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