Tandoori Monkfish with Fennel and Blood Orange Salad
Monkfish is perfect for those who are wary about finding bones in their fish.
SERVES
4
PEOPLE
Ingredients
For the monkfish
4 x 200g monkfish tails on the bone (skin removed) or 4x 120g skinned monkfish portions
150g natural yogurt
2 tbsp vegetable oil (plus extra for cooking)
Juice of 1 lime
1 clove garlic, minced
1 small thumb of ginger, minced
½ tsp ground cumin
½ tsp ground coriander
½ tsp turmeric
1 tsp garam masala
¼t sp cayenne
Sea salt
For the fennel and blood orange salad
1 bulb of fennel
2 blood oranges
2 tbsp rapeseed oil
1 tbsp parsley, chopped
Sea salt
Method
To make the salad, slice the bulb of fennel in half and remove the core. Slice the fennel as thinly as possible, place in a medium-sized bowl.
To segment the blood oranges, slice off the top and the bottom of the blood orange to create two flat surfaces.
Using a sharp knife, remove the skin and pith of the orange, working from the top slice downwards, following the shape of the orange.
Once all the skin and outer white pith is removed, slice from the outside into the centre of the orange following the membrane to release the segments.
Add the segments, one tablespoon of the blood orange juice, parsley, sea salt, and rapeseed oil and dress just before serving.
For the tandoori monkfish, make the marinade by blending the vegetable oil, lime juice, garlic, ginger, and spices using a handheld blender or a food processor.
Place in a small bowl and add the yogurt and mix well.
Place the monkfish in the marinade 30 minutes before you intend to cook it.
Preheat the oven to 220˚C/gas mark 7.
Remove the monkfish from the marinade and shake off the excess marinade.
Heat a large non-stick frying pan on medium-high heat for three minutes.
Add two tablespoons of vegetable oil to the pan and warm before adding the marinated monkfish tails.
Sear on both sides before transferring to a baking tray and roasting in the preheated oven to finish cooking — 6 to 8 minutes for monkfish on the bone, two to three minutes for monkfish tails.
Serve with the just-dressed fennel and blood orange salad and a wedge of lemon, lime, or blood orange.
