All-Fish-Seafood-Recipes.com

Serves/Makes: 4 - 6

Ingredients:

• 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

How to cook:

• 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 flavour.
• Heap the fish, celery and grape mixture in the centre 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.

Notes:

The Avocado Monkfish Salad recipe is a great idea for appetizer.

Comments:

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

---

Main Ingredient: Monkfish
Preparation Method: Salads