It’s no secret that in my household my hubby Brett is the chef and I’m the baker. That translates to Brett being the creative inspiration and chef of the main meals. Most nights he will effortlessly bang out some sort of healthy but delicious meal that fits our clean living lifestyle. Where as I, (lover of cake, sweet things and breakfast goodies) enjoy getting my pinny on to experiment and create sugar and gluten free tasty treats that satisfy my sweet tooth without compromising my passion for health and wellbeing.
Just recently however, I’ve been branching out and getting getting inspired to create some of our evening meals. Last Saturday night I had a bit of a ‘lightbulb moment’ for a dinner creation that I wanted to create and thought might tantalize the tastebuds whilst nourishing the body. Enter stage left my ‘Baked Bacon Wrapped Monkfish” served with just about the tastiest super salsa I’ve ever had (but then I guess I’m biased).
I’ve been trying to increase the amount of raw foods in my diet recently and salsas are a great way to do this and also pretty versatile as you can use them in lots of ways and vary the ingredients to match the main dish.
This meal got a big thumbs up from Brett so I’m sharing it with you. It’s quick and easy to make (hey even I managed to make it without burning anything or having a kitchen disaster), plus won’t compromise your clean eating goals. Give it a try and let me know what you think.
Baked Bacon Wrapped Monkfish and Super Salsa
For the Baked Monkfish
- 1 fillet of monkfish (approx 200grms – I just asked for 1 portion at the fish counter), chopped into serving sized portions
- 2 rashers of free range streaky bacon per portion
For the Salsa
- 1 nectarine
- Small handful of chopped fresh coriander leaves
- 8 cherry tomatoes
- 3 spring onions
- Quarter of cup of dried cranberries
- Half a large avocado
- Juice of half a lemon
- 1 dessert spoon of maple syrup (optional)
- Start by making the salsa which is easy peasy. Simply chop up the nectarine, cherry tomato, and avocado into small cubes (roughly about half cm pieces but depends on how chunky you like your salsa).
- Then finely chop the spring onions, make sure you include some of the green stalk.
- Mix all the chopped ingredients and add the chopped fresh coriander and dried cranberries.
- Add the lemon juice and maple syrup and mix so it coats all the ingredients (the lemon juice will also stop the avocado going brown so important it gets a good coating. Finish with a few twists of black pepper and set to one side.
- Season, then pan fry the monkfish portions in a little butter for 2 mins per side.
- Remove from the heat and wrap the bacon around the monkfish portions.
- Pan fry the bacon wrapped fillets for a further 2 mins each side.
- Place the fillets in a pre-heated oven (180 degrees) for 5-6 mins.
- Remove from the oven and rest for 3 mins, before plating up with the salsa and broccoli or a side salad of your choice.
So there you have it – voila – another quick, easy, nutritious meal for you to try. The salsa is a winner I tell you and I could easily eat it on it’s own or with some crackers. Bon appetite.