4 - 6
How to cook Avocado Monkfish Salad
- 1 1/2 pound monkfish fillets
- 2 ripe avocados, peeled and sliced
- 4 zucchinis, grated or shredded
- Squeeze of lemon juice
- 1/2 pint fish stock or dry white wine
- 4 teaspoons tomato paste
- 4 tablespoons mayonnaise
- 4 tablespoons natural plain yogurt
- 8 oz seedless white grapes
- 2 sticks celery, very finely sliced
- pinch of cayenne
- Cut the monkfish fillets into medallions and poach in the stock or wine.
- Transfer with a slotted spoon to a cool dish or plate and set aside.
- Reserve 1 tablespoon of the cooking liquid for the sauce, and reserve the remaining liquid for a soup or stew it can even be frozen for future use.
- On a large oval or round serving plate or platter, make a border around the rim with the zucchinis, then inside this circle arrange another circle of overlapping avocado slices.
- Sprinkle with lemon juice.
- In a bowl, combine the monkfish fillets, finely sliced celery and grapes.
- Mix together the mayonnaise, plain yogurt, tomato paste, cayenne and add a tiny squeeze of lemon juice to sharpen.
- Stir in 1 tablespoon of the cooled cooking liquid to thin down the sauce and add flavor.
- Heap the fish, celery and grape mixture in the center of the salad arrangement and pour the sauce all over.
- The delicate shades of pale pink and pale green make this an elegant presentation for this summer salad.
- Keep it simple - a plate of thinly sliced fresh tomatoes on the side would be lovely also fresh bread rolls.
The Avocado Monkfish Salad recipe is a great idea for appetizer.
Monkfish is generally called the poor man's lobster for its delicate taste and velvety texture.
This recipe for Avocado Monkfish Salad serves/makes: 4 - 6
The Avocado Monkfish Salad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Monkfish
Preparation Method: Salad