Monkfish and Zucchini Salad
Rape y Ensalada de Calabacín
1-1/4 lbs monkfish, preferably cut from the boneless tail, trimmed of membrane
17 oz zucchini
1 clove of garlic, skinned and finely chopped
1 tsp chopped fresh basil leaves
Pinch of sea salt
1 shallot, trimmed and chopped
3 tbsp plus 1 tsp extra virgin olive oil
1 tsp good quality red wine vinegar
Cut the monkfish across the grain into 1/2" slices thick; there should be 3-4 slices per person.
Cut the zucchini into julienne matchsticks and toss them with the garlic and basil. Pour just a teaspoon of olive oil into a heavy-based frying pan (copper-bottomed if you have it), place over very high heat and toss the zucchini with a pinch of salt for one or two minutes till golden brown. Remove and divide between four serving plates.
Add another teaspoon of oil to the pan, sauté the monkfish and scallops quickly till just cooked, and arrange them on top of the zucchini. Add the remaining olive oil, the shallot and wine vinegar in the pan, swish around and pour over the salads -- just half a dessert-spoonful or so for each. Finish by milling a little black pepper over the vegetables.
Recipe courtesy of Spain GourmeTour magazine
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