for the salsa verde
- 2 garlic cloves (peeled)
- 50g / 2oz parsley
- 75g / 3oz basil
- 75g / 3oz chives
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons capers
- 250 ml / 1 cup of extra virgin olive oil
for the monkfish
- 600g / 1lb 5oz monkfish tail (skinned and membrane removed)
- 2 tablespoons of olive oil (for frying the monkfish)
- To make your salsa verde put all the ingredients in a food processor and blitz for 30 seconds till everything is chopped up finely.
- Slowly add the olive oil in a steady trickle while the motor still running till your salsa verde forms a thick green paste.
- Cut your monkfish tail into large 1 inch chunks allowing about 3 per person and season with a little salt.
- Heat the olive oil in a large pan till nearly smoking. Gently add the monkfish chunks to the pan and sear for about 2 minutes until caramelized and golden brown. Turn the monkfish over and cook on the other side for a further 2 minutes.
- Remove the monkfish from the pan and drain well on kitchen paper.
- Divide the monkfish between four plates, spoon over a generous helping of the salsa verde, and serve with some crusty bread or pasta.