Monkfish with roasted mango

Monkfish with roasted mango

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Sweetness of mango, tangy orange ... an original variant around the monkfish.


  • For 4 people :
  • 800 g monkfish tails cut into medallions
  • 1 beautiful mango
  • 2 untreated oranges
  • 1 C. honey
  • 1 pinch of cinnamon powder
  • sprigs of fresh coriander
  • salt
  • pepper


Salt and pepper the pieces of monkfish and place them in the basket of a previously oiled steamer. Cook 10 minutes. While cooking, prepare the sauce: take the zest of half an orange and squeeze the juice of both. Pour everything into a saucepan with honey, cinnamon and a pepper mill spin. Reduce by half to low heat. Peel the mango and remove the kernel. Cut out the flesh into strips 1 cm thick. Melt a knob of butter in a pan. Roast the mango slices a few minutes on each side. Arrange on the plates pieces of monkfish and mango. Pour some orange sauce over the fish and sprinkle with chopped coriander.