Teriyaki Marinated Monkfish

To make the marinade, wash the Jalapeno peppers, halve them, core them and cut into fine strips. Wash the coriander, shake it dry and chop the leaves finely. Prepare a fresh marinade from all ingredients and marinate the cleaned piece of monkfish for around 2 hours. Preheat the oven to 180 °C. Take the monkfish out of the marinade and dip it in the flour on both sides. Heat up 1 tbsp. of oil, fry the fish until crisp and continue to cook for a further 5 to 8 minutes in the oven. Halve the avocado, remove the stone, scoop out the flesh with a spoon and cut into slices. Dip them into the flour and fry briefly on both sides in a hot pan with 1 tbsp. oil. Season with cumin and curry powder. Take the avocado out of the pan, pour the Teriyaki marinade into the pan and reduce until it has a creamy consistency. Arrange the pieces of avocado and the monkfish on a plate and pour over the sauce.

Tip!
You can substitute the monkfish with 500 g frozen cod fillet. Simply cover and leave to thaw in the refrigerator and follow the recipe. Serve with boiled potatoes.

Marinating time: 2h
Preparation time: 35 mins
Per portion: 1145 kJ / 273 kcal