Monkfish, Avocado and Grape Salad recipe

This light and refreshing salad is the perfect summer picnic dish - poached monkfish is combined with sweet grapes, crunchy courgettes and creamy avocado.

Ingredients:

• 675g monkfish, skinned and boned
• 300ml dry white wine
• 4 small courgettes
• 2 avocados, pitted and sliced
• 2 celery sticks
• 225g seedless white grapes
• 2 tbsp. lemon juice
• 4 tbsp. mayonnaise
• 2 tbsp. natural yoghurt
• 3 tbsp. sun dried tomato puree
• 1/2 tsp. cayenne pepper
• Salt to taste

Directions:

1. Slice the monkfish into medallions. Heat the oil until simmering, then add the monkfish and simmer until cooked through, around 5 minutes. Drain, reserving 1 tbsp. of the cooking liquor for the sauce.

2. Grate the courgettes and thinly slice the celery sticks. Slice the grapes in half.

3. Toss together cooked monkfish, courgettes, celery, avocados and white grapes. Sprinkle the avocado with 1 tbsp. lemon juice to prevent it from browning. In a bowl, combine the rest of the lemon juice, mayonnaise, yoghurt, cooking liquor, cayenne pepper, tomato puree and salt to taste. Pour over the salad and toss to coat.

For a little saltiness, try adding some diced bacon to the salad - it will work really well with the meatiness of the fish and the creaminess of the avocado. Serves 4.

Author: Laura Young.

Back to the Monkfish Recipes home page.

Add a Review or Comment:

Data: