I) MONK­FISH & SALSA VERDE

Men's Health (Malaysia) - - Food & Nutrition -

SERVES 2 • Co­rian­der seeds, 1tsp • Pep­per­corns, 10 • A lime, zested and juiced Fresh co­rian­der, hand­ful Monk­fish tail, 250g Blue corn tor­tillas, 6 METHOD Grill the salsa ingredients for 10min; blend, add salt to taste, and set aside. Toast the co­rian­der seeds and pep­per­corns, grind us­ing a pes­tle and mor­tar, and mix with 1½tbsp veg­etable oil and the lime juice and zest. Add the fish, cover and leave to mar­i­nate for 2hr. Cook the fish in a grid­dle pan on medium heat for 5min per side, un­til it eas­ily comes away from the bone. Flake into the tor­tilla and spoon over salsa. One te­quila...

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