Serves 4

Ingredients:

• Monkfish Fillet (around 150g per serve)
• Wholemeal Lebanese Pita Bread (or similar tortilla type flat-bread)
• Two tablespoons Hammerhead Zesty Ginger & Lime
• Three tablespoons Extra virgin Olive Oil
• Mixed salad leaves
• One Tablespoon runny Honey (if using a more solid honey, warm in the microwave briefly to liquefy)
• Half a Red Onion, sliced thinly
• A few leaves of Shredded Red Cabbage
• One carrot, shaved (Use a vegetable peeler to shave nice big slivers)
• Slices of cucumber
• A handful of chopped Parsley
• Zest & juice of a whole Lime
• One garlic clove, minced or finely chopped
• Mayonnaise, about five tablespoons
• Splash of Balsamic Vinegar
• One tablespoon runny Honey (if using a more solid honey, warm in the microwave briefly to liquefy)
• Hammerhead Zesty Ginger & Lime, One teaspoon  (For dressing)

Method:

1. To Prepare the fish marinade:

Mix one tablespoon of runny honey with three tablespoons of extra virgin olive oil. Whisk in the Hammerhead Zesty Ginger & Lime

 

2. To Prepare the Dressing:

Mix the mayonnaise with a splash of balsamic vinegar, a tablespoon of runny honey, minced garlic, chopped parsley and a teaspoon more Hammerhead Zesty Ginger & Lime. Whisk in the zest and juice of one lime.

3. Cut the Fish into evenly sized pieces and roll around in the marinade, leave for 10-20 minutes.
4. Pre-heat oven to 210°c (fanbake)
5. Place marinated Monkfish onto a lined baking tray and bake for about 15-20 minutes.
6. Warm pita bread in the oven for 1-2 minutes. Remove and place on your serving plate.
7. Top pita bread with salad leaves, cucumber slices, cabbage, carrot & red onion.
8. Place a piece or two of the cooked monkfish on each salad topped pita and drizzle with the dressing. Garnish with freshly chopped coriander or parsley.
9. Wrap tightly or serve as is. Enjoy! 

 

Chefs Note: Here at Hammerhead we love a little spice! Pickled & sliced Jalapenos peppers really bring this meal to life! Add as few or as many as you can handle.