Strawberry salad with chunks of grilled monkfish
Mixed green salad
Fresh sprouts and herbs
¼ kg of strawberry and wild strawberries
200g of pineapple (diced)
250 kg of green beans
Olive Oil Extra, salt, pepper, and apple or balsamic vinegar
200-400g of Monkfish medallion with no bone
Other options: This recipe can be done with scallops, figs or grapefruit.
Wash and cut all ingredients, steam the asparagus and green beans until “al dente”.
Into a bowl, add the mixed green salad, the fresh sprouts and herbs, salt and pepper, vinegar and olive oil.
Mix it all well with your hands so as not to crush it.
Add the strawberry and wild strawberries and the diced pineapple.
In the meantime, heat the grill to a high temperature, put some oil, salt and pepper on the monkfish medallion.
Grill lightly on both sides taking care not to over cook the fish.
Place the monkfish medallion on top of the salad then add the still warm, steamed asparagus and green beans.
Dress with some more olive oil.
Strawberries are as rich in vitamin C as oranges. They have a lot of potassium and little sugar.
Asparagus is mostly rich in fiber, water and substance called asparagine that is responsible for its aroma and its diuretic effect.
Monkfish conserves its taste even when frozen and is rich in good proteins and, like white fish, has a very low fat content.