Grilled monkfish with orange and mint

Name: Grilled monkfish with orange and mint
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Pine nuts; 2 Oranges; 1/4 collar Mint; 50 g Watercress; 1 collar (approx. 60 g) Rocket salad; 100 g young leaf spinach; 3 TABLESPOONS White wine vinegar; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 600 g Monkfish fillet; 2 TABLESPOONS Flour; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g Pine nuts
2 Oranges
1/4 collar Mint
50 g Watercress
1 collar (approx. 60 g) Rocket salad
100 g young leaf spinach
3 TABLESPOONS White wine vinegar
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
600 g Monkfish fillet
2 TABLESPOONS Flour
7-10 Tbsp a few squirts of lemon juice

Directions

1
Roast the pine nuts in a pan without fat until golden brown, remove and let them cool down. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Squeeze the juice out of the separating skins and collect it. Wash mint, shake dry and pluck leaves. Clean watercress, rocket and spinach, wash and drain well in a sieve. For the vinaigrette, mix orange juice and vinegar.
3
Fold in 3 tbsp. of oil drop by drop. Season to taste with salt, pepper and sugar.
4
Wash the fish, dab dry and cut into 12 small pieces. Turn the fish pieces in a little flour, tap carefully. Season fillets with salt and pepper, sprinkle with lemon juice. Heat 2 tablespoons of oil in a large, coated frying pan.
5
Fry the fish for 2-3 minutes on both sides.
6
Mix oranges, mint, rocket, watercress, spinach, pine nuts and vinaigrette. Arrange the salad on the plates. Arrange 3 fish pieces on each plate.