Meaty monkfish tail with pea guacamole

Christmas is over but in my household the constant grazing continues as the festive foods come near their end. With that in mind, and the fact we've probably all had enough of British classics, I was thinking what would make a good blog this week and I thought that it’s got to be something that's fresh, zesty, spicy and totally clean. That's why I'm using limes and chilli with fresh tomatoes and delicious monkfish tail. If you've not had monkfish tail before you'll love it. It's a white fish, so not really fishy in flavour like salmon or mackerel, and it's really meaty so fills the gap when you're hungry for a big meal.


I've made this for four but as always up or down the measurements depending on how many you're cooking for. I learned this this from Saturday Morning Kitchen a few years ago and have made it a few times. So I'm using their recommended measurements. 

For the monkfish

  • 4 x 250g/9oz pieces monkfish tails, trimmed
  • 2 red chillies, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 limes, zest and juice
  • 3 tbsp roughly chopped coriander leaves
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 bunch watercress, to garnish

For the pea guacamole

  • 450g/1lb frozen petit pois or peas, defrosted and drained
  • ½ red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tbsp mint leaves
  • 3 tbsp coriander leaves
  • 1 red chilli, seeded and finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 lime, juice only
  • 2 tbsp extra virgin olive oil

For the salsa

  • 3 tomatoes, seeds removed and finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp finely chopped coriander leaves
  • 1 lime, juice only
  • (Add chilli if you want - I don't as I find the dish spicy enough)
  1. Trim the monkfish tail back so a little of the bone sticks out at one end and press the flesh down slightly.
  2. Place the chillies, garlic, lime zest and juice, coriander and olive oil into a bowl with a little salt and freshly ground black pepper. Add the monkfish tails and toss to coat then place in the fridge for at least 1-2 hours. Remove the fish from the fridge and return to room temperature before cooking.
  3. Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof frying pan until hot, add the monkfish tails, sear on each side then transfer to the oven and roast for 4-6 minutes until just cooked through. Remove the pan from the oven and let the fish rest for five minutes, turning the fish over once. If you do not have an oven proof pan, you can do it on the hob by turning the heat down low and putting a lid on your pan, or if you don't have a lid for your pan, pan frying is okay but use a med-low heat. 
  4. Meanwhile, make the pea guacamole. Blend all the ingredients for the guacamole in a food processor. Season with salt and freshly ground black pepper then spoon into a serving bowl and top with the olive oil.
  5. For the salsa, place all the ingredients into a bowl and mix gently to combine. Season with salt and freshly ground black pepper
  6. To serve, place a spoonful of each of the guacamole and salsa onto the plate. Place the monkfish alongside and finish with a few watercress leaves.

As you can see in the pictures I played about with how I served this dish. There is a fair few elements to it, so it's more complicated than many of my dishes but I know you'll love it! The pea guacamole is just fantastic!!!!  I love to add it to the side of grilled chicken breast, quinoa salads, or any salads for that matter, it's a real blast of freshness in your mouth. 

I'm getting back on it with the Bootcamp group starting Jan 1st, come and join me!!
I hope you all had a wonderful Christmas and all the best for 2014. 

Lots of love