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August 2, 2011
Monkfish & Tomato Salsa
Crowd-Pleasing Seafood
Prep time:
9 minutescooking time:
8 to 10 minutes“Grandma said that in her New England childhood town, monkfish was so plentiful that everyone could afford it.”
Ingredients
Serves 4
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon seasoned salt
- 2 monkfish fillets (about 1 1/4 to 1 1/2 pounds)
- 1 large tomato, chopped
- 1/2 medium yellow bell pepper, chopped
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh cilantro
Directions
1
Preheat broiler to 450F.
2
For fish, combine mayonnaise, lemon juice and seasoned salt in a small bowl and mix well.
3
Cut fillets in half lengthwise. Brush both sides of fish with mayonnaise mixture. Arrange on a broiler pan. Broil 6 inches from heat until fish turns white and flakes easily with a fork, 4 to 5 minutes per side; keep warm.
4
For salsa, combine tomato, bell pepper, green onions and cilantro in a small bowl and mix well.
5
Transfer fish to individual serving plates. Top with salsa. Serve immediately.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
For fish that is thoroughly cooked but not overcooked, try Grandma's rule of thumb: Cook fish 10 minutes per inch of thickness, measured at the thickest part. With fillets that taper off, tuck the thin ends under to make the fish an even thickness.
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