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Monkfish fillet with grilled prawns and mango salad
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Giselle Moreno
@gigiba- Ingredients
- Recipe
- Monkfish fillet500 g
- Cleaned and peeled shrimp400 g
- Garlic1 to taste
- Dill to taste
- olive oil2 tablespoon
- Vinegar1 tablespoon
- Water1 tablespoon
- Black pepper to taste
- salt to taste
- Oregano to taste
- mimosa lettuce1 unit(s)
- Mango1 unit(s)
- Grape Tomato1 cup
- In a hot skillet, add oil and 4 dill twigs. Grill the monkfish for 2 min on each side. Remove and reserve on a platter.
- In the same skillet, remove the dill, add a drizzle of olive oil and grill the prawns. 1 min on each side is enough. Remove the prawns and set aside on the same platter as the monkfish. Attention: don't add too many shrimp at the same time because they release water and can cook instead of grilling.
- Remove the prawns, add the garlic to brown. Then throw it over the monkfish and shrimp.
- For the salad, in a new container, place the clean and dry lettuce leaves, the tomatoes and the mango cut into pieces.
- For the salad dressing, in a gravy boat add the oil, water, vinegar, salt, black pepper and oregano. Mix well until homogenized.
- Assemble the dish with the presentation you want.
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