Carpaccio of Monkfish
Freeze monkfish for 1 hour, then slice it thinly.
Rinse lime with hot water, peel with a sharp knife (without white skin) and then cut peel into thin strips. Squeeze juice from lime. Mix lime juice in a bowl with vinegar and lime zest and season with salt and pepper. Gradually add olive oil while stirring. Rinse frisée and spin dry.
Arrange monkfish on a plate. Drizzle with the vinaigrette. Serve garnished with frisée leaves and lemon balm.