Ingredients:
1kg monkfish or white grouper (Capitaine) fillets
1kg onions, peeled and finely chopped
200ml fresh lemon juice
finely-pared zest of 3 lemons, shredded
2 hot chillies, finely chopped
salt, freshly=ground black pepper to taste
palm oil or groundnut oil, for frying
balsamic vinegar
3 tbsp Dijon mustard
green olives
Method:
In a bowl, mix together the oil, lemon juice, shredded lemon zest, onions, chillies and seasonings. Pour this mixture over the fish fillets and turn to coat. Cover and set aside for 20 minutes to marinate.
Heat the oil in a pan and when hot drain the fish fillets, add to the pan and fry until nicely browned on both sides. Remove the fish and set aside to keep warm. Drain the onions (reserve the marinade), add to the remaining oil and fry for about 8 minutes, or until lightly browned.
Return the fish fillets to the pan, add the reserved marinade and bring to a simmer. If needed, add a little water. Cover and cook for about 10 minutes, or until the fish is cooked through.
Transfer the fish to a serving dish then whisk a little balsamic vinegar and the Dijon mustard into the sauce. Pour this over the fish, garnish with a few green olives and serve accompanied by boiled rice or millet couscous.
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