Title: Warm Salad of Marinated Monkfish And Toasted Pine Kernels
Categories: Coxon's kit, Coxon3
Yield: 2 servings

350 g Monkfish tail
15 g Pine kernels
1 tb Pine nut oil or olive oil
10 g Butter
Salt and pepper

----------------------------------MARINADE----------------------------------
Coriander leaves
Lemon juice
Honey
White wine
Finely sliced onion
Olive oil
Coriander to decorate

----------------------------------DRESSING----------------------------------
4 Floz lemon juice; freshly
-squeezed
2 tb Clear honey
1 tb Coriander; roughly chopped
1 ts Parsley; roughly chopped
1 ts Tarragon; snipped/roughly
; chopped
1 tb Olive oil

Skin the monkfish and remove all the dark meat and discard. Slice each
fillet on an angle into thin slices and place into marinade for 10 minutes.

Toast the pine kernels under a hot grill or in the oven until golden.

Prepare the dressing: Prepare the salad and warm quickly. Heat a little oil
and butter in a pan, drain off the fish marinade and season. Quickly fry
off the fish in the oil and butter for approximately 15 seconds on either
side, turning only once.

Remove the fish from the pan and compile the salad.

Put the dressed salad in the centre of the plate and put the fish over the
top. Liberally scatter the pine kernels and drizzle the dressing over the
top. Scatter with coriander.

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