Monkfish With Papaya Salsa

• 4 None corn tortillas
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 4 None monkfish fillets
• 1 None lime, peel finely grated
• None None Lime wedges, to serve
• None None FOR THE PAPAYA SALSA
• 1 None papaya, seeded, peeled and diced
• 1 None avocado, pitted, peeled and diced
• 1 small red pepper, seeded and diced
• 1/4 cup cilantro leaves
• 1 None lime, juiced
• 2 tsp olive oil
• 1 None chili pepper, finely chopped

1. Lightly brush the tortillas with a little of the oil. Cook in heated grill pan or skillet 1-2 mins each side, until golden. Transfer to a plate. Cover with foil to keep warm.
2. Whisk the remaining oil and garlic in a small bowl. Season to taste. Brush the mixture over the fish.
3. Heat a large skillet on medium heat. Cook the fish for 3-4 mins each side until the flesh flakes easily when tested with a fork.
4. For the papaya salsa, combine all ingredients in a large bowl. Season to taste and toss gently.
5. Serve the fish on a bed of salsa with the tortillas. Accompany with lime wedges.

corn tortillas, olive oil, garlic, monkfish fillets, lime, lime wedges, papaya salsa, papaya, avocado, red pepper, cilantro, lime, olive oil, chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/37186 (may not work)