Low Carbohydrate Salads Recipes - Warm Monkfish Salad Recipe

Ingredients

Serve 4

• 2 monkfish fillets, each weighing about 350g/12oz

• 25g/1oz/1/4 cup pine nuts

• 15ml/1 tbsp olive oil

• 225g/8oz baby spinach leaves, washed and stalks removed

• salt and ground black pepper

For the dressing:

• 5ml/1 tsp Dijon mustard

• 5ml/1 tsp sherry vinegar

• 30ml/2 tbsp olive oil

• 1 garlic clove, crushed

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Method:

1. Holding the knife at a slight angle, cut each monkfish fillet into 12 diagonal slices. Season lightly and set aside.

2. Heat a dry frying pan, put in the pine nuts and shake them over a low heat, until golden brown but not burned. Transfer to a plate and set aside.

3. To make the dressing, put the mustard, sherry vinegar, olive and garlic in a jug (pitcher) or small bowl and whisk thoroughly until smooth and creamy.

4. Pour the dressing into a small pan, season to taste with salt and pepper and warm through over a low heat.

5. Heat the oil in a ridged griddle pan or frying pan until sizzling. Add the fish slices and sauté for about 20-30 seconds on each side.

6. Put the spinach leaves into a large bowl and pour over the warm salad dressing. Sprinkle on the toasted pine nuts, reserving a few, and toss together well.

7. Divide the dressed spinach leaves among four serving plates and arrange the fish slices on top. Sprinkle over the reserved pine nuts and serve immediately.