Fish and seafood Recipes Tapas and appetizers recipes

Monkfish tartar with mango

Monkfish tartar with mango

Info.

  • Very easy
  • 15 minutes
  • For 4 people
  • € 4.5 / person
  • 242kcal per 100g.

How to prepare a monkfish tartar . The tartare is a kind of  fish recipe  easy to prepare.

I present you a plate to surprise your guests on a special occasion. An appetizer with a fresh and refreshing flavor that is usually served warm and with fried bread, toasted or with endives. It is ideal for gourmets and palates a little more ‘daring’ since it works with raw food.

The term ‘tartar’ usually refers to a preparation with beef, minced and served raw with aromatic herbs and other condiments (the popular steak-tartar ). What happens is that by extension of the word, fish ‘tartares’ are also usually prepared. On the blog you can also find the famous  salmon tartar or the classic bonito tartar .

In this case I am a bit out of the norm with a good monkfish. A fish that includes all the sweet flavor of seafood, I do not think there is one like it. Its elaboration does not entail great difficulties but, yes, the essential condition is the extreme quality of the raw material to be used.

Preparation of monkfish tartar

  1. We wash, dry and grate the files. We reserve the zest. Cut in half and squeeze the juice. We reserve.
  2. We cut the monkfish that we have previously frozen into small cubes. Mix and marinate with 50 ml of lime juice, a splash of extra virgin olive oil and a pinch of salt for 30 minutes. We reserve.
  3. On the other hand, in a saucepan add water and cook the peeled potatoes for 15 minutes. Once cooked, fry them with a little butter. Crush with a fork, mix with half the lime zest. We reserve.
  4. Peel the mango and dice. We do the same with the chives and the diced red pepper similar to the monkfish, we put it in a bowl.
  5. Mix everything in a large bowl and introduce the extra virgin olive oil, lemon juice, the rest of the lime zest, a pinch of salt and black pepper. Add the rest of the lime juice.
  6. Only missing plating, we put the hash in a mold lightly squeezing it with a spoon and remove the ring. Add a splash of virgin olive oil around, serve with the lime potato purée and some toast or fresh endives.

I encourage you to visit more recipes for tapas, snacks and pinchos  perfect for an unforgettable evening with yours. The fish and seafood recipes  are perfect for a light dinner, a party or just because.

A delicious way to share food with friends and the people you love. You can see all the photos of the step by step in the next album.  

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