Monkfish Skewers with Mango Salad
Peel the mango, cut the flesh from the core and cut into strips. Rinse, trim and slice the scallions. Rinse the greens, trim and tear into small pieces if necessary. Mix the lime juice with the sugar, ginger and oil and season with salt and cayenne pepper.
Rinse the monkfish, pat dry and cut into 12 medallions. Thread onto the lemongrass stalks. Rinse, trim and chop the chile pepper. Peel the garlic, finely chop and mix with the garlic and the oil. Brush onto the skewers and cook in a pan for 5 minutes, turning occasionally and basting until golden brown. Drizzle with a little soy sauce.
Combine the mango, cilantro and dandelion greens and transfer to plates. Serve with the monkfish skewers.