Spiced Monkfish, Wild Rice And Chard Salad, Grilled Cucumber And A Mint Yogurt Dressing
Start by prepping the rice and cook on a medium heat for 20 minutes until soft.
For the fish marinade, mix the cumin seasoning with chopped parsley and olive oil.
Coat the fish on both sides and place in the fridge for 5 minutes. Meanwhile chop up mint leaves, add olive oil and Greek yogurt.
Grill the fish for 6 minutes each side until golden and slice the cucumber into chunks and plate in the grill pan and flip so both sides are crispy. Mix the rice with salad leaves and olive oil.
Plate up the fish with cucumber and dress with the mint yogurt dressing.
2 monkfish fillets
½ large cucumber diced
50g of Greek yogurt
A handful Mint leaves (fresh)
A handful of Parsley (fresh)
4 glugs of virgin olive oil
2tbsp cumin powder
120g wild rice
50g chard salad leaves