Moroccan Monkfish with Mint Recipes

Ingredients :

4 x 175g monkfish fillets

8 tbsp extra virgin olive oil, extra for brushing

1 fresh red chili, halved lengthways

4 tomatoes, deseeded and chopped

2 garlic cloves, crushed

1 shallot, finely chopped

3 tbsp chopped mint

1 tbsp chopped parsley

1 tbsp lime juice

2 tbsp red wine vinegar

salt and cayenne pepper

1. Brush the monkfish with olive oil, season with salt and rub with the cut side of the chili.
2. Cover and set aside for 1 hour.
3. Cook the monkfish under a preheated grill for about 4 minutes on each side until the flesh just flakes when tested with a fork.
4. Put 6 tbsp 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.
5. Whisk together the lime juice, vinegar and the remaining 2 tbsp of olive oil, then slowly pour in the warm olive oil, whisking constantly.
6. Season to taste with salt and cayenne pepper.
7. Spoon the dressing over the fish and serve.

Serves 4

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