Orange And Monkfish Salad Recipe

Tender, meaty chunks of seasoned monkfish pan-fried to a golden crisp in rich butter. Served over a fresh bed of shredded lettuce with juicy orange segments, and finished with a warm, sweet-and-tangy honey-citrus pan dressing.

Ingredients

• 600g (1.3 lbs.) monkfish, filleted and cut into bite-size pieces

• seasoned flour, for coating

• 150g (10 tbsp.) butter

• 1 shallot, chopped

• grated zest of 1 orange and juice of 2

• 30ml (2 tbsp.) honey

• 1 lettuce head, shredded

• 2 oranges, peeled and segmented

Instructions

1. Wash monkfish and pat dry on kitchen paper. Place in a polythene bag with the flour and shake well to coat fish evenly.
2. In a large frying pan, melt 60g (4 tbsp) butter. Add the monkfish and fry for 6-8 minutes until golden and tender. Remove from pan and keep warm. Add remaining butter to the pan and cook shallots for 3-4 minutes until softened. Add the honey, orange zest and juice, stir well and cook for 2-3 minutes to give a dressing consistency.
3. Divide the lettuce between 4 serving plates and arrange the fish pieces and orange segments on top. Serve dressing on the side.