Tandoori Monkfish, Kachumber Salad & Coriander Yogurt

Tandoori Monkﬁsh, Kachumber Salad & Coriander Yogurt By Nathan Outlaw

Serves Prep time Cook time Total time 2 2 hrs 30 mins 15 mins Approx 2 hrs 45 mins

Chef Skills: Making a marinade, cooking ﬁsh to a Michelin standard

Ingredients for monkfish Ingredients for garnish marinade ● Burnt lime ● 2 monkfish steak Equipment ● 400ml greek yogurt ● Tongs ● 100g ginger - finely diced ● Mixing bowls ● 6 garlic cloves - finely diced ● Sharp knife ● 1 tsp cumin ● Chopping board ● 1 tsp ground coriander ● Frying pan ● 1 tsp cayenne pepper ● 1 tsp turmeric ● Salt Ingredients for kachumber ● ½ red onion - finely sliced ● ½ fennel bulb - finely sliced Before you click play ● 2 plum tomatoes - diced ● Handful of coriander/mint ● Get out all equipment & ● 2 spring onions weigh out all ingredients ● 2 tbsp red wine vinegar ● Finely dice garlic and ● Pinch ground cumin ginger for the tandoori ● Pinch cayenne pepper monkfish marinade ● Drizzle of olive oil ● Finely slice vegetables Ingredients for yogurt dressing for the kachumber salad ● 200g Greek yogurt ● Handful of coriander ● Salt and pepper ● Pinch of cumin

1 of 3 - Next Tandoori Monkﬁsh, Kachumber Salad & Coriander Yogurt By Nathan Outlaw

Step one: making the ﬁsh marinade

1. Mix the garlic, ginger and yogurt together in a bowl. 2. Add the spices and mix again - be sure not to add too much salt as this can cure the ﬁsh and change the texture. 3. Rub the marinade all over the monkﬁsh steaks and leave in the fridge for at least two hours, or up to six. 4. Before cooking, remove from the fridge and bring to room temperature. Step two: making the salad

1. Place the red onion, fennel, tomato and spring onions into a mixing bowl. 2. Roughly chop the coriander mint. Add to the salad with salt, pepper, cumin, cayenne pepper, red wine vinegar and olive oil. Mix well and set aside. Step three: cooking the ﬁsh

1. Preheat the grill to its highest temperature. 2. Place the monkﬁsh onto a grill tray and season with salt. Drizzle a little olive oil over the top and give it a mix. 3. Place under the grill for 8-10 minutes. Step four: making the coriander yogurt

1. Add some ﬁnely chopped coriander to the yogurt and sprinkle a little salt and cumin - mix together

2 of 3 - Next Tandoori Monkﬁsh, Kachumber Salad & Coriander Yogurt By Nathan Outlaw

Step ﬁve: preparing the garnish

1. Cut the lime in half and add to a frying pan on a medium-high heat. Fry until the lime has browned in colour. Step six: assembling the dish

1. Remove the ﬁsh from the grill and allow to rest for 5 minutes. 2. Place a generous portion of the salad to one side of the serving plate and a spoon of the yogurt to the side. 3. Place the monkﬁsh in the space on the plate and garnish with the burnt lime. Serve immediately.

3 of 3 - Done