Citrus-marinated monkfish with lemon dressing

Citrus-marinated monkfish with lemon dressing

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(6 ratings)

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Cooking time

Cook: 1 hr, 15 mins Ready in 1½ hrs, plus 6 hours marinating

Skill level

Moderately easy

Servings

Serves 4

Raymond Blanc's monkfish is superbly lemony, and finished off with almonds and coriander

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
467
protein
25g
carbs
11g
fat
37g
saturates
5g
fibre
1g
sugar
4g
salt
0.07g

Ingredients

  • 4 boneless monkfish medallions, about 140g/5oz each
  • 1 stalk lemongrass, bashed and finely chopped
  • 4 lime leaves, chopped
  • 1 tsp lemon thyme leaves
  • 5 tbsp extra-virgin olive oil, plus extra for frying
  • handful wild rocket leaves, to serve

For the lemon dressing (citrus vierge)

  • strips of zest from 2 lemons, pith removed
  • 25g caster 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 coriander

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Method

  1. Place the monkfish in a bowl with the lemongrass, lime leaves, lemon thyme and olive oil. Cover and chill for 6 hrs to marinate.
  2. 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. Taste and season, if you like.
  3. About 20 mins 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, reheat the Almond & cinnamon rice (see recipe right), and gently warm the dressing, adding more water if needed. Place the rice in the centre of the plate, sit the monkfish medallions on top and spoon the dressing over the monkfish and around the plate, scatter with rocket leaves and serve.

Recipe from Good Food magazine, June 2005

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Comments

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Crumbortwo's picture
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Bland, dull and such a waste of a lovely piece of fish. The rice is not much better.

9nov54's picture
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Meal eaten with my husband and an old friend before going to a ballet. We all loved the combination of ingredients. I would like to repeat this when my children visit. However, my daughter has a nut allergy and my son does not like nuts. Can I substitute the nuts with something else?

olivierc's picture
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Succulent dish: off-the-beaten-track dressing, great complementarity of texture and flavours and excellent served with the almond and cinnamon rice. A triumph.

sharonbroom's picture

Absolutely lovely! I added another tsp of lemon juice to the dressing as I think it needed it to balance the olive oil and omitted the currants as we don't like them. The almonds added a gorgeous crunch. Would definately cook again

valharris's picture

Anyone tell me how long before serving this dressing could be prepared Sounds delicious

jezzc100's picture

Looks outstanding... What are those small veg scattered round outside of plate?? Look like baby onions, but I doubt it's that.

escorchio's picture
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Absolutely delicious! Can't wait to try it again.

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