We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Exotic Spiced Monkfish with Black Rice and Citrus Salad
Exotic Spiced Monkfish with Black Rice and Citrus Salad

Exotic Spiced Monkfish with Black Rice and Citrus Salad
A sophisticated dish featuring monkfish with a vibrant citrus salad and nutty black rice.
Exotic Spiced Monkfish with Black Rice and Citrus Salad
Ingredients:
1
Servings
  • 200
    g
     monkfish
  • 100
    g
     black rice
  • 1
    item
     orange
  • 1
    item
     grapefruit
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     honey
  • 1
    tsp
     coriander seeds
  • 1
    tsp
     cumin seeds
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Exotic Spiced Monkfish with Black Rice and Citrus Salad
Instructions:
  1. Rinse the black rice under cold water and cook according to package instructions. Set aside.
  2. Toast coriander and cumin seeds in a dry pan until fragrant. Grind them into a powder.
  3. Season the monkfish with the ground spices, salt, and pepper.
  4. Heat olive oil in a pan over medium heat. Sear the monkfish on both sides until cooked through.
  5. Segment the orange and grapefruit, removing any pith.
  6. Thinly slice the fennel bulb and combine with citrus segments in a bowl.
  7. Whisk together lemon juice, honey, and a pinch of salt to make a dressing.
  8. Toss the citrus salad with the dressing.
  9. Serve the monkfish on a bed of black rice with the citrus salad on the side.
Nutrition Per Serving 600 g Per 100g
Energy 804 kcal 134 kcal
Protein 40 g 6.7 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 30 g 5.0 g
Carbohydrates 110 g 18.3 g
Fat 28 g 4.7 g
  • 200
    g
     monkfish
  • 100
    g
     black rice
  • 1
    item
     orange
  • 1
    item
     grapefruit
  • 1
    item
     fennel bulb
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     honey
  • 1
    tsp
     coriander seeds
  • 1
    tsp
     cumin seeds
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Rinse the black rice under cold water and cook according to package instructions. Set aside.

Toast coriander and cumin seeds in a dry pan until fragrant. Grind them into a powder.

Season the monkfish with the ground spices, salt, and pepper.

Heat olive oil in a pan over medium heat. Sear the monkfish on both sides until cooked through.

Segment the orange and grapefruit, removing any pith.

Thinly slice the fennel bulb and combine with citrus segments in a bowl.

Whisk together lemon juice, honey, and a pinch of salt to make a dressing.

Toss the citrus salad with the dressing.

Serve the monkfish on a bed of black rice with the citrus salad on the side.

Contact About
Privacy Policy Terms of Service Sitemap