Looking for a healthier choice that’s still full of flavour? This recipe makes the best of British fish and the cauliflower rice is a great low-carb alternative.
- 500g monkfish tail
- 1 tbsp fresh turmeric, grated
- 2 red peppers, roughly chopped
- 1 sweet potato, peeled and diced
- 2 cloves of garlic, finely diced
- 1 tbsp fresh ginger, grated
- 3-4 chillies, finely diced
- 100g fresh coriander, roughly chopped
- 1 fennel bulb, diced
- 1 cauliflower, roughly chopped and blitzed
- A bunch of spring onions
- 4 tbsp rapeseed oil
- 2 tbsp tomato paste
- 80g sweet chilli peanuts and cashews
- 100g samphire to garnish
For the spices:
- 1 tsp garam masala
- 1 tsp black peppercorns
- 4 cardamom pods
- 1 tsp cumin seeds
- 1 tsp paprika
- Carefully carve your monkfish by taking off the bone and chopping into medallions.
- Coat with a good glug of oil, spices and the finely chopped chillies, ginger, turmeric and garlic. Season with a good pinch of sea salt and leave to one side.
- Preheat your oven to 200˚C and blitz the cauliflower in a food processor along with the sweet chilli peanuts and cashews. Roast on a tray for 20-25 mins with a drizzle of oil and season with sea salt.
- Roughly chop all your remaining vegetables including the sweet potato, pepper, spring onions and fennel. Sauté with a little more oil in a large frying pan for 10-15 mins.
- Add the monkfish and tomato paste. Simmer for 15 mins and serve with cauliflower rice and a drizzle of lime juice. Garnish with samphire and chopped coriander.
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