Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Monkfish has a great firm meaty flesh and matches almost any ingredient – especially a fruity little number like this orange salad. You can use blood oranges, mandarins or clementines or ordinary oranges for this.
1 monkfish tail weighing about 600-800g filleted and skinned
A little vegetable oil for frying
A couple of handfuls of small salad leaves
2 large oranges, or 3-4 smaller ones, peeled and segmented (squeeze the remains once segmented and reserve the juice)
2 medium carrots, peeled and cut into matchstick pieces
Salt and freshly ground black pepper
For the dressing
The juice from the oranges
tbsp cider vinegar
2tsp grain mustard
3-4tbsp extra-virgin rapeseed or olive oil
Pre-heat a ribbed griddle or heavy-based frying pan with a little vegetable oil. Season the monkfish and cook for about 4-5 minutes on each side on a medium heat, then leave to rest on a plate.
Meanwhile simmer the orange juice in a small pan until it is reduced to about 2 tablespoons, then remove from the heat and leave to cool. Whisk in the vinegar and mustard, then the oil and finally season.
Toss the leaves with the orange segments and dressing and arrange on plates, then slice the monkfish and arrange in among the leaves.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments