Gino D’acampo cooks Caribbean spiced monkfish with mango salsa on Let’s Do Lunch with Melanie Sykes.
The ingredients are: 6 garlic cloves, 800g monfish fillet, 4 green chillies, 2 tbsp fresh thyme leaves, A bunch of spring onions, 3 tbsp muscovado sugar, 1 tsp ground cinnamon, 2 tsp ground allspice and ½ tsp ground nutmeg.
For the black bean: 1 tsp freshly ground black pepper, 1 tbsp olive oil, 2 cloves garlic sliced, 100g smoked bacon, 1 red chilli chopped, 2 x 400g tins, black beans, drained and rinsed, 100ml stock, 1 tbsp thyme leaves, A bunch of coriander, ½ mango finely diced and 2 spring onions chopped.
To prepare the dish, place the garlic, chilli, spring onions, thyme, sugar, allspice, cinnamon, nutmeg and pepper into a small blender and blend to a wet paste.
Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. Leave to marinate for 2 hours in the fridge or overnight.
Heat a griddle pan on a medium to high heat. Griddle the fish for 5-6 minutes on each side or until slightly browned and cooked through.
Fry the bacon in a frying pan with a little olive oil. Once crispy, add the garlic, chilli and thyme. Fry for a further minute before stirring in the drained beans. Coat in the oil then add the stock. Allow everything to warm through. Stir through the herbs and season well with salt and black pepper.
Once the fish is cooked, slice into 2 cm thick pieces and serve on top of the black beans with a drizzle of oil and some diced mango.