Monkfish on a Bed of Vegetables with Coconut Sauce

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Monkfish on a Bed of Vegetables with Coconut Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
For the salad
2 red Bell pepper
2 yellow Bell pepper
3 sticks Celery
6 Radish
½ Cucumber
1 ripe Nectarine
2 carrots
250 grams Cherry tomatoes
200 grams Red cabbage
salt
100 grams unsalted, coarsely chopped Peanuts
For the fish
600 grams Monkfish (ready to cook, skinless)
1 sprig Lemongrass
2 centimeters fresh ginger
1 Lime
1 garlic clove
2 Tbsps Corn oil
400 milliliters unsweetened Coconut milk
freshly ground peppers
For the dressing
2 Tbsps Rice wine vinegar
4 Tbsps Peanut oil
How healthy are the main ingredients?
Coconut milkRed cabbageCelerygingerRadishCucumber

Preparation steps

1.

For the salad: Rinse and peel the vegetables. Halve the peppers, remove seeds and white ribs and cut into thin strips. Cut the celery diagonally into thin slices and thinly slice the radishes. Halve the cucumber lengthwise, remove seeds and cut into fine strips. Halve the nectarine, remove the pit and cut the flesh into small pieces. Shred the carrots, halve the tomatoes and mix with the rest of the vegetables and the nectarine. Remove the core from the cabbage and thinly slice.

2.

Place the cabbage in a bowl, sprinkle with salt and let stand 10 minutes to soften slightly. Rinse, drain well and add to the bowl with the salad. Toast the nuts in a dry skillet, remove from heat and let cool. For the fish: Rinse the fish, pat dry and cut into 2 cm (approximately 3/4-inch) thick slices. Clean the lemongrass and press the thick end flat. 

3.

The ginger peel and grate finely. Rinse the lime, zest the skin and squeeze the juice. Peel the garlic and chop finely. Heat the oil in a skillet and saute the garlic until translucent. Add the lemon grass, ginger and lime zest and sauté  briefly and pour in the coconut milk and lime juice. Season with salt and pepper and simmer over medium heat for 5-8 minutes. Reduce the heat, add the fish and simmer  until done.

4.

For the dressing: In a bowl, whisk together the  vinegar and the oil, season with salt and pepper and pour over the salad. Toss well to combine and let stand for 5 minutes for the flavors to blend. Remove the fish from the pan, pour the ingredients from the pan into another pan, bring to a boil and froth with a hand blender.

5.

Divide the salad among plates, top each with 2 slices of monkfish, drizzle with some coconut foam and serve sprinkled with peanuts.