Monk Fish with Mango-Fig-Apricot Salsa

Monk Fish with Mango-Fig-Apricot Salsa:  (10 Portion)

Ingredients: 

10 fillet of Monk fish (5 oz. each), drenched in flour

20 (Thin) slices of prosciutto

50 gm. Of butter (Melted)

100 gm. Of olive oil

Salt-pepper

500 gm. of (cooked) rice

Mango-Fig-Apricot Salsa (see recipe…)

Method:

On a skillet/fry pan, sear the fillets with oil, until it’s just cooked, and wrap it up (Immediately) with 2 slices of prosciutto.

Serve with 2-3 tea spoon of the salsa on the side along with some rice. Garnish the plate as you want.

Mango-Fig-Apricot Salsa

Ingredients:

200 gm. Of mango (Small cubes-ripe)

100 gm. Of dried apricots (cubes)

100 gm. Of dried figs (cubes)

½ cup of fresh coriander leaves (chopped)

1 tea spoon of steak spice

1 tea spoon of ketch up

1 tea spoon of honey

1 tea spoon of olive oil

¼ cup of jalapeño pepper (chopped)

1/3 cup of red pepper (small cubes)

¼ tea spoon of ground cumin

Method:

Mix everything in a bowl & the salsa is ready to be served!