




Roasted Monkfish with Lardons & Candied Lemons
INGREDIENTS :
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200 g (7 oz) smoked lardons (bacon strips)
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2 onions
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4 candied lemons
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30 ml (2 tbsp.) olive oil
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Segments and juice of 1 grapefruit
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1 shallot
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500 g (1 lb) monkfish fillet
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15 ml (1 tbsp.) cumin seeds
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4 sprigs of fresh cilantro
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Salt and pepper
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A few snow peas
INSTRUCTIONS :
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Peel and thinly slice the onions.
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Quarter the candied lemons.
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In a skillet, heat 15 ml (1 tbsp.) of olive oil. Sauté the lardons and onions until golden brown. Set aside.
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Peel the grapefruit and slice it in segments. Transfer them to a salad bowl. Squeeze the juice from the rest of the grapefruit. Pour that juice in a different salad bowl and add the olive oil and minced shallot. Season with salt and pepper.
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In the skillet, add the slices of monkfish. Cook 1 minute on each side. Pour the grapefruit juice. Add the cumin seeds, lardons and onions. Season with pepper and a little salt. Sprinkle with fresh cilantro. Serve immediately.
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Suggested side: a few snow peas.