Photo: Gregor Moser
Grilled monkfish cheeks with umeboshi and shiso dressing
15 ingredients
1 hr + 30 min
Serves 2
openrecipes
You’ll need a trip to a top-notch fishmonger and a decent Japanese food shop to source the ingredients for this dish, but it should be worth the effort.
Estimated Nutrition (whole recipe, rough)
529
Calories
19g
Protein
41g
Fat
33g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Shiso | not in our table | 0 |
| Monkfish | not in our table | 0 |
| Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 25g/1oz crushed garlic
- 25g/1oz fresh root ginger
- 50g/1¾oz umeboshi paste (made from pickle
- 1 lime
- 200ml/7fl oz light olive oil
- 10 green shiso leaves, chopped
- ¼ bunch flatleaf parsley
- 8 medium-sized monkfish
- 4 baby gem lettuce
- 1 avocado
- 6 asparagus
- sea salt
- light olive oil
- 35g/1¼oz edamame beans
- 12 small mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes