less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
- 1 tsp turmeric
- 1 tsp minced ginger
- 3 garlic cloves, minced
- 2 green chillies, chopped
- 2 tbsp mango chutney
- 1 small-medium monkfish tail, on the bone, cut in half lengthways
- 4 ripe plum tomatoes, sliced thinly
For the sauce
- 2 tbsp crème fraîche
- 1 tbsp mint, chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
Mix together the turmeric, ginger, garlic, chillies and chutney until combined. Brush liberally over the fish. You can cook the fish straight away, or leave to marinate for 1 hour.
Heat a griddle pan over a medium-high heat, then grill the fish on both sides for 4–5 minutes until just cooked, brushing with the marinade from time to time. Set aside to rest.
Preheat the grill to high. Arrange the tomato slices on a baking sheet and grill for a few minutes to soften and char.
To make the sauce, mix together the crème fraîche, mint, garlic and olive oil until combined.
To serve, spoon the crème fraîche mixture onto a serving plate, top with the grilled tomatoes, followed by the monkfish and any resting juices.