Monkfish with Avocado Salad

Rinse the cherry tomatoes and place them in boiling water until the skin begins to loosen. Then rinse in cold water, peel, quarter and remove seeds. For the marinade, mix the lemon juice with vinegar, 2 tablespoons of water and season with sugar, salt and pepper. Let stand briefly and then stir in the olive oil.

For the salad, peel the cucumber and avocado. The cut the cucumber in half lengthwise and remove the seeds. Cut the cucumber and avocado flesh into small cubes or 1/2 cm (approximately 1/2 inch) thick slices and place in the marinade, then let them marinate. Rinse the watercress, pat dry and pluck off the leaves. Rinse the monkfish in cold water and pat dry with kitchen towels. Remove the skin and bones, cut the fish into 2-3 cm (approximately 3/4-1 inch) pieces and season with vinegar, sea salt and pepper. Crush the spices coarsely in a mortar. Heat about 1/2 liter (approximately 2 cups) of water in a suitable pot for the steaming, add the spices and cook for 5 min. Place the fish pieces in the steaming pot and cover for about 6 minutes on medium heat. For the salad, fold the cherry tomatoes with the cucumber and avocado and season again to taste with salt and pepper.