Monkfish “Chop” with Green Spicy Sauce

Visit The Sea, The Sea to purchase dry aged monkfish.  

 

If unable to visit the store, leave the fish uncovered on a rack in the fridge overnight to dry out slightly.

 

Combine all the greens in a powerful blender with the chili, cayenne pepper, a pinch of salt, cracked black pepper, sliced ginger and grape seed oil. 

 

Blend to a smooth puré.

 

Add the dashi and emulsify. 

 

Check seasoning and add salt and pepper if necessary. 

 

Once smooth, pass through a fine sieve and reserve.  

 

Season the fish with salt, cut it in “chops“.  

 

Pre heat the oven to 165ºC full fan. 

 

If you have a grill, barbecue the monkfish over high heat until golden all over and the core temperature has reached 42ºC. If not, take a grill pan and heat to a very high temperature, then drizzle some olive oil over the fish just enough to make it shiny. Sear the monkfish for 2 minutes on each side. 

 

Once seared add the fish to a tray and place in the oven for 5 minutes.

 

Once cooked, turn the oven off and leave inside to rest for a further 5 minutes. 

 

Plate on a serving tray and pour sauce over. 

 

Serve with plain rice or vegetables.