Herb marinated monkfish, red rice pilaf, stone fruit salsa

The Recipes / Fish

Bowood Hotel, Wiltshire

4 x 180g cleaned monkfish tail

Marinade
50g parsley, roughly chopped 30g coriander leaves, roughly chopped
10g ginger
1 clove garlic
5ml lime juice
50ml Greek yoghurt

Pilaf rice
¼tsp mustard seeds
100g onions, finely chopped 5g ginger, finely chopped
5g garlic, finely chopped
5g red chilli powder
Sprig curry leaves
125g french beans cut to 2cm lengths
125g broccoli, cut into florets 10 cherry tomatoes cut into 4 pieces
300g cooked rice (basmati or matta)
10g chopped coriander leaves Zest & juice of 2 lemons

Tropical fruit salsa
80g diced mango
60g diced plum
40g finely chopped red onion 5g chopped curry leaves
5g chopped coriander leaves 70ml tomato juice
10ml coconut oil

www.doylecollection.com

Serves 4

Blend the parsley, coriander, ginger and garlic for the marinade in a processor with a couple of tablespoons of water till you get a smooth paste. Tip the marinade in a bowl and stir in the lime juice and Greek yoghurt. Taste and season, then coat the monkfish pieces and leave to marinate for 15-20 minutes.

For the pilaf, heat a little oil in a non-stick pan and splutter the mustard seeds. Add the onions and sauté until they become translucent, then add the ginger and garlic and sauté for another 2 more minutes. Reduce the heat and add the red chilli powder (adjust the amount according to your spice tolerance) and curry leaves. Stir fry for 2 minutes, then add the lightly blanched beans and broccoli and fry for 1 minute. Add the tomatoes and remove the pan from the heat. Mixed with the warm steamed rice then add the lemon zest, lemon juice, salt, and coriander leaves.

Mix the salsa ingredients together and season with salt.

Drizzle the monkfish on a lined baking sheet with a little oil. Cook at
200˚C for 10–12 mins or until just done.