Fish and Seafood Recipes - Moroccan Monkfish with Mint Recipe

Ingredients

Serve 4

• 4 x 175 g/6 oz monkfish fillets

• 8 tablespoons extra virgin olive oil, plus extra for brushing

• 1 fresh red chili, halved lengthways

• 4 tomatoes, deseeded and chopped

• 2 garlic cloves, crushed

• 1 shallot, finely chopped

• 3 tablespoons chopped mint

• 1 tablespoon chopped parsley

• 1 tablespoon lime juice

• 2 tablespoons red wine vinegar

• salt and cayenne pepper

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Method:

1. Brush the monkfish with olive oil, then season with salt and rub with the cut sides of the chili. Cover and set aside for 1 hour.

2. Cook the monkfish under a preheated grill for about 4 minutes on each side until the flesh just flakes when tested with a fork.

3. Meanwhile, put 6 tablespoons of the oil, the tomatoes, garlic, shallot, mint and parsley into a small saucepan and heat until the garlic begins to sizzle and the tomatoes soften.

4. Whisk together the lime juice, vinegar and the remaining 2 tablespoons of olive oil, then slowly pour in the warm olive oil, whisking constantly.

5. Season to taste with salt and cayenne pepper. Spoon the dressing over the fish and serve.