Grilled Monkfish with Stir-Fried Asian Greens & Asian Dressing
Thu, 10 October 2019
For the monkfish marinade:
1 tsp Thai green curry paste
1 tbsp natural yoghurt
1 tbsp freshly chopped coriander
Juice of 1/2 a lime
For the monkfish:
700g monkfish fillets, boneless and well trimmed
2 tbsp light olive oil
For the Asian dressing:
4 tbsp rapeseed oil
2 tbsp rice wine vinegar
1 tbsp dark soy sauce
1 tbsp finely minced fresh ginger
1 tsp toasted sesame oil
Sea salt and freshly ground black pepper
1 tbsp toasted sesame seeds
For the stir-fried greens:
2 tsp vegetable oil
450g mixed Asian greens, chopped, such as spinach, chard and pak choi
1. To make the marinade for the monkfish, mix all of the ingredients together and place in a shallow non-metallic dish. Add the monkfish and turn to coat. Set aside at room temperature for 30 minutes to allow the flavours to combine.
2. To make the Asian dressing, place the rapeseed, vinegar, soy sauce, ginger, sesame oil in bowl. Blitz together in a mini food processor and then transfer to a bowl and stir in the toasted seeds.
3. Preheat the grill to medium. Drizzle the monkfish with the oil and arrange on the grill rack. Cook for 3 minutes on each side, turning occasionally until just tender and cooked through. Remove to a warmed plate and allow to rest for 5-10 minutes.
4. To prepare the stir-fried greens, heat a wok until smoking hot and then add the vegetable oil, swirling it up the sides. Tip in the Asian greens and stir-fry for 1-3 minutes, depending on the combination of vegetables you are using, until wilted and tender. Place on a warm dish and drizzle over just enough of the dressing to lightly coat. Keep warm.
5. Carve the rested monkfish into slices and arrange on plates with the stir-fried greens and drizzle over the remaining dressing to serve.