Peppered Monkfish with Pineapple and Ginger Salsa recipe
ingredients
50 g steak and pepper rub
4 x 125 g pieces monkfish tails or boneless cod fillets
2 tbsp corn oil
1 small fresh pineapple, outer skin removed and roughly chopped
1 tsp sesame seed oil
juice of 1/2 lime
2 cm piece fresh root ginger, peeled and finely chopped
15 g fresh coriander, finely chopped
4 x 125 g pieces monkfish tails or boneless cod fillets
2 tbsp corn oil
1 small fresh pineapple, outer skin removed and roughly chopped
1 tsp sesame seed oil
juice of 1/2 lime
2 cm piece fresh root ginger, peeled and finely chopped
15 g fresh coriander, finely chopped
method
1. Place the steak pepper rub in a plastic bag, then add the fish and shake until thoroughly coated.
2. Heat the oil in a frying pan and cook the fish pieces for 8-10 minutes.
3. In the meantime prepare the pineapple and ginger salsa: Place the pineapple in a food processor and pulse for 5 seconds, so that you achieve a finely chopped dice, alternatively do this by hand. Stir in the remaining ingredients
4. Serve the cooked fish with the salsa and buttered new potatoes and a crisp green salad.
2. Heat the oil in a frying pan and cook the fish pieces for 8-10 minutes.
3. In the meantime prepare the pineapple and ginger salsa: Place the pineapple in a food processor and pulse for 5 seconds, so that you achieve a finely chopped dice, alternatively do this by hand. Stir in the remaining ingredients
4. Serve the cooked fish with the salsa and buttered new potatoes and a crisp green salad.
serving amount
serves 4
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