Roasted Monkfish with Festive Salsa

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

Fish:
2 (8-ounce) Monkfish fillets, fresh or defrosted
3 tablespoons honey
2 tablespoons butter
Juice and zest of 1 lime
1/8 teaspoon lemon pepper seasoning
Salt and ground black pepper to taste

Salsa:
1/2 yellow pepper, seeded and finely chopped
1/2 red pepper, seeded and finely chopped
1 green chile pepper, seeded and finely chopped
1/4 cucumber, diced
1/2 white onion, finely chopped
3 tablespoons fresh coriander, chopped
1 tablespoon lime juice
Lime wedges for garnish (optional)

Cooking Directions:

1. Preheat the oven to 425°F (220°C).
2. In a small saucepan, gently heat honey, butter, lime juice and zest and lemon pepper seasoning.
3. Place fish in a roasting pan. Pour honey mixture over and season with salt and pepper.
4. Bake for 20 to 25 minutes, occasionally basting with more honey mixture.
5. When cooked, remove fish and allow to stand for a few minutes. Strain the cooking liquid into a bowl and reserve for use later.
6. Mix together ingredients for the salsa and add 2 tablespoon of the cooled cooking liquid.
7. Slice fish and drizzle with remaining cooking liquid. Serve with the salsa and garnish with fresh lime.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.