Name: Grilled Monkfish Salad with a Roasted Red Pepper, Garlic and Chilli Dressing
Yield: Serves 4
Ingredients: 2 red peppers, quartered and deseeded; 100 ml/3½ fl oz/⅓ cup natural yogurt ¼ tsp smoked paprika juice of 1 lemon; 1 tbsp olive oil, plus extra for brushing; sea salt and freshly ground black pepper; 2 garlic cloves, unpeeled; 1 small handful parsley leaves, finely chopped; 70 g/2½ oz rocket; 350 g/12 oz monkfish fillets, skinned and boned; 2 red chillies

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

350 g/12 oz monkfish fillets, skinned and boned
70 g/2½

Salad
Starter
Garnish
Pescatarian
Gluten-free
Spicy

Method

Preheat the oven to 200°C/400°F/Gas 6. To make the dressing, prick the red chillies with a sharp knife to stop them exploding in the oven, then put in a roasting tray with the red peppers and garlic. Drizzle over the oil, season with a good pinch of salt and pep

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Grilled Monkfish Salad with a Roasted Red Pepper, Garlic and Chilli Dressing

Ingredients

Method

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