Monkfish With Strawberry Salsa - cooking recipe

Ingredients

8 oz strawberries, hulled and finely chopped
1/3 cup finely chopped mint
1 None long red chili pepper, finely chopped
1 tbsp white balsamic vinegar
1 tbsp caster sugar
4 None monkfish fillets (7 oz each)
None None Olive oil, for brushing
None None Arugula leaves, to serve

Preparation

For the salsa, combine the strawberries, mint, chili pepper, vinegar and sugar in a medium bowl. Season with pepper. Refrigerate for about 1 hour.
Heat a large skillet on medium heat. Brush the fish with oil and cook for 4-5 mins each side until golden and cooked through.
Serve the fish fillets with arugula leaves and strawberry salsa.