Chef's Pili-Pili Lamb Chops
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Ingredients
- 200g Monkfish Fillets
- ½ tsp sea salt and ground white pepper
- 20g chives, finely diced (for garnish)
- 1 tbsp olive oil
For the Tropical guava chilli and caper butter
- 1 tbsp Tropical guava chilli sauce
- 1 tbsp lemon juice
- 50g unsalted butter
- 20g mixed peppers, finely diced (red, green & yellow)
- 20g capers (small)
Method
Preheat your oven to 220◦C/Fan 200◦C/Gas7. Unwrap the monkfish fillets and pat them dry with kitchen paper. Gently rub a little sea salt and pepper into the monkfish.
Place an ovenproof frying pan on a medium-high heat for 2 minutes, then add the monkfish. Fry for 2 minutes to just brown the monkfish, then carefully turn it over and fry for a further 1 minute.
Transfer the frying pan to the oven and roast the monkfish for 8-10 minutes, depending on how thick the fillets are. The monkfish will be opaque and flake easily when pressed with a fork when it’s ready. (No ovenproof frying pan? Simply fry the monkfish in a frying pan, then transfer to a lightly greased roasting tin or baking tray and roast it in that).
Make the Tropical guava chilli and caper butter.
While the monkfish roast, make the Tropical guava and caper butter. Melt the butter in small pan over a low heat, then stir in the lemon zest, juice, Tropical guava, mixed peppers and caper. Season with a little sea salt. Bubble together for 1 minute, then take off the heat.
Make the Tropical guava chilli and caper butter.
While the monkfish roast, make the Tropical guava and caper butter. Melt the butter in small pan over a low heat, then stir in the lemon zest, juice, Tropical guava, mixed peppers and caper. Season with a little sea salt. Bubble together for 1 minute, then take off the heat.
When the monkfish is ready, take it out of the oven and pour over the Tropical guava and caper butter. Serve with crushed sweet potatoes, fine asparagus and wilted Callaloo.
Callaloo
The callaloo is a relative of the spinach family. The leaves are dark green in colour and require a few extra minutes to cook than its cousin the spinach. .It goes well with fish and salt fish.
The callaloo is a relative of the spinach family. The leaves are dark green in colour and require a few extra minutes to cook than its cousin the spinach. .It goes well with fish and salt fish.
Tropical Guava Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya