Thanks to David Messingham, Berkshire, UK
for this recipe.
For the spicy prawns:
pinch paprika
2 tbsp Thai chilli sauce (or pinch of chilli powder)
2 pieces of boned Monkfish tails (cut to the size of a shelled prawn)
1 tbsp olive oil
110g/4oz baby spinach

For the mango chutney:
3 tbsp honey
1 tbsp white wine vinegar
˝ mango, peeled and cut into small dice
1 spring onion, finely chopped

1. Coat the monkfish in the paprika and Thai chilli sauce
2. Heat the oil in a small pan and fry the monksfish for two minutes or until cooked through.
3. For the spinach, heat the oil in a sauté pan and add the spinach, cooking to wilt for 1-2 minutes.

To make the mango chutney
1. Place all the chutney ingredients into a pan and gently simmer over a low heat for 4-5 minutes.

Transfer the spinach to a serving plate place the monkfish on top.
Put chutney in a serving dish and serve alongside.

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