| Avocado Monkfish Salad Recipe | Avocado Monkfish Salad Recipe Ingredients:- 1½ lb Monkfish Fillets
- 2 Ripe Avocados - peeled and sliced
- 4 Zucchinis - grated
- squeeze of Lemon Juice
- 1/2 pint Fish Stock
- 4 teaspoons Tomato Paste
- 4 tablespoons Mayonnaise
- 4 tablespoons Natural Plain Yogurt
- 8oz Seedless White Grapes
- 2 Sticks Celery - finely sliced
- pinch of Cayenne
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Time: N/A
Serves: 4 - 6
| Avocado Monkfish Salad Recipe Instructions:Cut the monkfish fillets into medallions and poach in the stock. 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.
Serve with fresh bread rolls.
| Avocado Monkfish Salad Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Avocado Monkfish Salad Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Fish generally goes well with white wine
- A healthy alternative to meat dishes
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Fish Recipes Index
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