Monkfish with Papaya Salsa

Summary

Ingredients

For the salsa:

• 1 chilli pepper (s), red
• 4 cm ginger
• 400 g papaya, just the pulp
• 2 spring onion (s)
• 100 g cashew nuts, roasted
• 2 lime (s), untreated
• 2 tablespoon sesame oil, light
• 2 tablespoon olive oil
• 2 tablespoon soy sauce, light
• 1 teaspoon garam masala
• salt and pepper
• sugar

For the fish:

• 500 g monkfish fillet (s)
• 2 tablespoon olive oil
• 2 sprigs thyme
• 1 sprig rosemary
• 1 clove garlic
• salt and pepper

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Instructions

1. Ginger, chilli and garam masala add a bit of heat to the salsa; For me, a few kernels from the chilli peppers are also welcome - I like it hot!
2. I cut the cleaned chilli in half lengthways, core it for those who don`t like it so spicy, and then cut it into fine strips.
3. I peel the ginger first before I cut it into small cubes.
4. I dice the pulp of the papaya very small. The cleaned and washed spring onions are cut into fine rings and the cashew nuts are chopped.
5. I need both zest and juice from the limes. So wash off with hot water, dry well and rub the skin, then squeeze out the juice. I stir this with the sesame and olive oil as well as the soy sauce, add the garam masala and lime zest as well as the prepared ingredients.
6. Mix well and season with salt, pepper and a pinch of sugar.
7. When I`ve washed the monkfish and patted dry, I cut it into medallions about 4 cm thick.
8. I heat the olive oil in a pan and briefly fry the washed herb sprigs and the peeled and lightly pressed garlic in it.
9. Then I add the monkfish medallions and fry them for about 8 to 10 minutes, turning them several times.
10. Then season with salt and pepper and serve on plates with the papaya salsa.
11. Fresh baguette or basmati rice go well with it, otherwise I don`t think you need any other side dishes.
12. Annotation:
13. What I appreciate about this fish is its firm, almost boneless meat and its fine aroma. At Ibizan fishmongers (and elsewhere) you can only buy it without a head. That also has advantages, because its name does not come from roughly - it looks really creepy. However, it tastes incomparably good. Together with the fruity, slightly spicy salsa, this is the perfect combination for me, especially summery and wonderfully light.

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