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🥗 Fresh Corn Salad with Pan-Fried Monkfish and Mango

490 kcal · 30 min · 4 servings

Ingredients

• 200 g corn salad
• 60 g peeled almond kernels
• 1 mango
• 0.5 pomegranate
• 400 g monkfish fillet (boneless)
• salt
• pepper (from the mill)
• flour (for dusting)
• 9 tbsp olive oil
• 2 tbsp lemon juice
• 4 tbsp honey

Instructions

1. 1. Thoroughly wash the corn salad under running water.
2. 2. Remove any thick stems or wilted leaves from the salad.
3. 3. Dry the salad thoroughly, for example using a salad spinner.
4. 4. Place the almonds in a dry pan without any oil.
5. 5. Roast the almonds over medium heat until they are fragrant.
6. 6. Remove the pan from the heat and let the almonds cool down.
7. 7. Coarsely chop the cooled almonds with a knife.
8. 8. Peel the mango completely.
9. 9. Carefully cut the flesh away from the large pit.
10. 10. Cut the mango flesh into thin strips.
11. 11. Cut the pomegranate in half.
12. 12. Separate the seeds from the skin and collect them in a bowl.
13. 13. Rinse the monkfish under cold water.
14. 14. Pat the fish completely dry with kitchen paper.
15. 15. Season the fish with salt and pepper to taste.
16. 16. Lightly dust the fish with flour.
17. 17. Heat three tablespoons of olive oil in a non-stick pan.
18. 18. Fry the fish on all sides for a total of 8 to 10 minutes.
19. 19. Arrange the finished corn salad on the serving plates.
20. 20. Sprinkle the mango strips, chopped almonds, and pomegranate seeds over the salad.
21. 21. Slice the fried monkfish into thick pieces.
22. 22. Place the fish slices on top of the salad.
23. 23. Mix the remaining olive oil with lemon juice and honey.
24. 24. Drizzle the finished dish with the dressing mixture.
25. 25. Serve the salad immediately while warm.

Nutrition per serving

• kcal: 490
• Protein: 21 g · Fett/Fat: 32 g · Carbs: 30 g