Succulent grilled salmon and monkfish, marinated in lime and accompanied by a lemon and thyme flavoured risotto.
Marinated Salmon & Monkfish with Lemon & Thyme Risotto
Course: MainCuisine: Irish, SeafoodDifficulty: Medium4
servings20
minutes25
minutes45
minutesDelicious fresh salmon and monkfish, marinated in lime juice and gently grilled, served with Lemon and Thyme flavoured risotto, a pesto of sunflower seeds and coriander and some buttered french beans. Timing is important in this recipe and might take a few attempts to get it just right!
Ingredients
- For the Skewers
2 Monkfish Tails
1kg Fresh Salmon
- For the Marinade:
Juice of 1.5 Limes
40ml Olive Oil
Sea Salt
Black Pepper, coarse ground
- For the Pesto:
15g Sunflower Seeds
Large handful of Fresh Coriander
1/8 tsp Sea Salt
2 tbsp Olive Oil
Small squeeze of Lemon or Lime Juice
- For the Risotto:
300g Arborio Rice
1 litre Vegetable Stock
3 tbsp Olive Oil
25g Butter
1 tsp finely grated Lemon Peel
Squeeze of Lemon Juice
1/2 tsp Black Pepper, coarse ground
1 tsp Fresh Thyme, chopped
50g Parmesan, grated
300g French Beans
Directions
- To make the marinade:
- Put the lime juice and olive oil in a mixing bowl with a pinch or two of sea salt and black pepper.
- Whisk until well combined and set aside.
- To make the skewers:
- Dice the monkfish and salmon into large bite sized chunks.
- Add the fish to the marinade and mix well, ensuring that all the fish is coated.
- Leave aside to marinate while you start the pesto.
- Once the pesto is made, put 5 pieces of fish on each skewer and leave on a plate until ready to grill.
- To make the pesto:
- Use a mortar and pestle to smash the sunflower seeds, then chop the coriander and add to the sunflower seeds.
- Add the olive oil and salt and a small squeeze of lemon or lime juice, then mash everything together with the mortar and pestle until the seeds are in fairly small bits.
- Taste and add more salt if needed.
- To make the risotto:
- Bring the stock to the boil in a saucepan and keep it on a low rolling boil while making the risotto.
- Add the olive oil and butter to a large frying pan.
- When the butter is melted, add the risotto rice and the lemon rind and mix well, stirring to make sure the rice doesn’t stick.
- Add a couple of ladles of stock to the rice and stir well.
- Add the thyme and black pepper and mix in well. Allow the rice to absorb the stock.
- Squeeze some lemon juice into the rice (not too much) and taste for flavour. Continue to add the stock a ladle at a time, allowing the rice to soak up the stock before adding more.
- Place the fish skewers under a medium grill to start cooking.
- Put the french beans in a saucepan with a little water (you want to steam them more than boil them) and cover with a lid, allowing to cook over a low heat.
- Continue adding stock to the rice until it’s fully cooked, it should be “al dente” or slightly firm but with no crunch.
- Add the Parmesan and mix well. Taste the risotto and add se
Sea Salt if needed. The risotto should have a subtle lemon and thyme flavour but should not be overpowering.
- Serve the skewers, beans, risotto and a small amount of pesto per person. Enjoy!
