Ingredients

  • ingredients
  • 150 g halibut fillet (skinned and pin boned and thinly sliced)
  • 150 g organic salmon (fillet skinned and pin boned and thinly sliced)
  • 150 g monkfish tail, skinned and thinly sliced
  • marinade
  • 1 medium red onion (coarsely chopped)
  • 2 limes (juice)
  • 1 chilli (de-seeded and diced)
  • 3 tblsp extra virgin olive oil
  • pinch of cayenne pepper
  • 1 chopped dill
  • salt and freshly ground pepper
  • salsa
  • 1 medium ripe avocado (flesh removed and diced)
  • 1 small red onion (peeled and finely diced)
  • 1 yellow pepper (de-seeded and finely diced)
  • 6 plum tomatoes (peeled, seeded and diced)
  • 3 tblsp extra virgin olive oil
  • 1 lime (juice)
  • ½ small chilli (de-seeded and finely diced)
  • salt and freshly ground pepper

Method

  • Put all the marinade ingredients in a bowl and mix well.
  • Place the sliced fish in the marinade, cover with clingfilm and leave to marinate in the fridge for at least two hours.
  • In a separate bowl, place all the ingredients for the salsa and gently fold together, season to taste and set aside.
  • Divide the pickled fish slices onto six plates, spoon some of the marinade over the fish. Sprinkle the salsa on top and garnish with some dressed salad leaves.