Ingredients

• 4 x 250g/9oz pieces monkfish tails
• trimmed
• 2 red chillies
• finely chopped
• 2 cloves garlic
• finely chopped
• 2 limes
• zest and juice
• 3 tbsp roughly chopped coriander leaves
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 bunch watercress
• to garnish
• 450g/1lb frozen petit pois or peas
• defrosted and drained
• ½ red onion
• finely chopped
• 1 clove garlic
• finely chopped
• 3 tbsp mint leaves
• 3 tbsp coriander leaves
• 1 red chilli
• seeded and finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 lime
• juice only
• 2 tbsp extra virgin olive oil
• 3 tomatoes
• seeds removed and finely chopped
• 2 cloves garlic
• finely chopped
• 2 tbsp finely chopped coriander leaves
• 2 tbsp jalapeño chillies
• finely chopped
• 1 lime
• juice only
• 1 pinch sugar

Directions

• Trim the monkfish tail back so a little of the bone sticks out at one end and press the flesh down slightly.
• Place the chillies
• garlic
• lime zest and juice
• coriander and olive oil into a bowl with a little salt and freshly ground black pepper. Add the monkfish tails and toss to coat then place in the fridge for at least 1-2 hours. Remove the fish from the fridge and return to room temperature before cooking.
• Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof frying pan until hot
• add the monkfish tails
• sear on each side then transfer to the oven and roast for 4-6 minutes until just cooked through. Remove the pan from the oven and let the fish rest for five minutes
• turning the fish over once.
• Meanwhile
• make the pea guacamole. Blend all the ingredients for the guacamole in a food processor to make a coarse purée. Season with salt and freshly ground black pepper then spoon into a serving bowl and top with the olive oil.
• For the salsa
• place all the ingredients into a bowl and mix gently to combine. Season with salt and freshly ground black pepper
• To serve
• place a spoonful of each of the guacamole and salsa onto the plate. Place the monkfish alongside and finish with a few watercress leaves.