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Dinner | Fish

Tandoori monkfish with pickled lemon salsa

Regulate your thyroid and boost the activity of vitamin C and E in your body with this luxury tandoori

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Tandoori monkfish with pickled lemon salsa recipe
Serves:
4
Preparation:
90 Mins
Cooking:
45 Mins
High FODMAP:
Yes
Allergens:
Mustard, Peanuts, Nuts, Milk, Lactose, Fish
Check Your Own Recipe

What are the health benefits of Tandoori monkfish with pickled lemon salsa?

Regulate your thyroid and boost the activity of vitamin C and E in your body with this luxury tandoori

 

Ingredients

Method

Ingredients

6g/1 tsp butter nutritional information
6g/1 tsp butter
2g/3 cardamom pods nutritional information
2g/3 cardamom pods
5g/1 tsp ground coriander nutritional information
5g/1 tsp ground coriander
10g/1 tbsp chopped coriander nutritional information
10g/1 tbsp chopped coriander
5g/1 tsp cumin nutritional information
5g/1 tsp cumin
30g/2 tbsp tandoori paste nutritional information
30g/2 tbsp tandoori paste
800g monkfish, boned and trimmed nutritional information
800g monkfish, boned and trimmed
160g/4 small pickled lemons, diced and pips removed nutritional information
160g/4 small pickled lemons, diced and pips removed
0.5g/large pinch saffron nutritional information
0.5g/large pinch saffron
3 tomatoes, diced nutritional information
3 tomatoes, diced
200g arborio rice nutritional information
200g arborio rice
15ml/1 tbsp yoghurt nutritional information
15ml/1 tbsp yoghurt
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Dice the fish into large pieces.
2) In a bowl, mix the yoghurt with the tandoori paste, then add the fish and toss to coat completely.
3) Cover with clingfilm and refrigerate for at least an hour, or overnight.
4) Make the salsa by mixing the lemons, tomatoes and chopped coriander together in a bowl.
5) Melt the butter in a pan, then add the spices and cook for a couple of minutes.
6) Add the rice, mix well and add water to a level 2cm above the rice.
7) Put on a lid and bring to the boil, then simmer for 20 minutes or until the water has evaporated.
8) Fork through and leave in a warm place.
9) Preheat the grill until very hot.
10) Grill fish on a greased baking tray for about 15 minutes, or until charred around the edges.
11) Drain off any liquid, then serve with the rice and a little pile of salsa.

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