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Monkfish Salad

1 piece of monkfish, cut up in 1-inch slices

1 lb asparagus, trimmed and cut up in 2-inch pieces

½ cup assorted cherry tomatoes, halved

¼ kalamata olives, pitted

2 tbsp of pesto (I use the one they sell at Costco)

¼ cup olive oil

¼ cup Italian parsley, finely chopped

¼ cup olive oil

juice of half a lemon

1 tbsp Dijon mustard

Salt and pepper

  • Steam the monkfish for 3 minutes.

  • Steam the asparagus for 5 minutes.

  • Mix the asparagus, tomatoes, olives and pesto. You may add some olive oil.

  • Marinade the fish in the rest of the olive oil, lemon juice, salt and pepper. Add parsley. Taste for seasoning.

  • Plate the vegetables and place the fish attractively on the salad. Add a drizzle of olive oil.

Serves two as lunch.

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