Grilled Monkfish With Cucumber Salsa

• 2 None baby cucumbers, seeded, cut into matchsticks
• 1 small bulb fennel, very finely sliced, fronds roughly chopped
• 1 None shallot, cut into thin wedges
• 1 None lemon, juiced, plus wedges to serve
• 1 tbsp rice bran oil
• 1 tbsp small fresh mint leaves, plus extra to serve
• None None Grilled Monkfish with Cucumber Salsa
• 1 tbsp olive oil
• 1 clove garlic, minced
• 4 (7 oz) monkfish fillets
• 4 slices crusty bread, to serve

1. To make the salsa, combine cucumbers, sliced fennel bulb, shallot, lemon juice and oil in a bowl. Season. Let stand for 15 mins.
2. For the monkfish, heat a grill pan over medium-high heat. Combine oil and garlic and brush over fish. Cook for 3-4 mins per side, or until browned and cooked to your liking.
3. Stir mint and fennel fronds through cucumber salsa. Sprinkle fish with extra mint and serve with salsa, bread and lemon wedges.

baby cucumbers, bulb fennel, shallot, lemon, bran oil, mint, cucumber salsa, olive oil, clove garlic, monkfish fillets, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/32285 (may not work)