Recipe adapted bbcgoofood.com. Serves 4.
4 boneless monkfish pieces, about 5oz each
1 stalk lemongrass, smashed with a mallet and finely chopped
4 lime leaves, chopped
1 tsp lemon thyme leaves
5 tbsp extra-virgin olive oil , plus extra for frying
handful arugula, to serve
strips of zest from 2 lemons, pith removed
heaping tbsp sugar
6 tbsp extra-virgin olive oil
2 tsp lemon juice
½ tsp coriander seeds, toasted, then ground
½ tsp black onion seeds
2 tbsp currants
4 tbsp whole blanched almonds
2 tbsp roughly chopped cilantro
- Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
- Meanwhile, make the lemon dressing. Chop the strips of lemon zest into small dice and tip into a pan of boiling water. Bring back to the boil, then drain. In a small saucepan, cook the blanched lemon zest with the sugar in 140ml water for about 5 mins. Drain the lemon zest and mix together with the remaining ingredients and 2 tbsp water. Season to taste.
- About 20 minutes before you’re ready to eat, remove the monkfish from the marinade and lightly season. Heat some olive oil in a large non-stick frying pan over a medium heat and fry the monkfish medallions for 4 mins on each side until golden brown. Remove from the pan and allow to rest in a warm place for 4 mins. To serve, gently warm the dressing, adding more water if needed. Sit the monkfish medallions on plates and spoon the dressing over the fish and around the plate, scatter with arugula leaves and serve.