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Recipe from The Saint Tropez Diet
Yield: 24 servings


• 3 pounds thick monkfish fillets
• 1 garlic clove, minced
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1/4 teaspoon crushed hot red pepper flakes
• 24 small Romaine leaves

• 1 pound yogurt
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 4 jalapeno chiles, minced
• 2 cups fresh cilantro, chopped
• 2 tablespoons lime juice
• 1/3 cup pistachios, chopped finely
• 1/3 cup walnuts, chopped finely
• 1/3 cup almonds, chopped finely


For the chutney: In a bowl mix the yogurt, ginger, coriander, cumin, olive oil, jalapenos, cilantro, lime juice, and nuts. Refrigerate until needed.

For the fish: Cut the fillets into 1 inch cubes. You should end up with 48 pieces. Place the fish in a plastic bag. Mix the garlic, oil, lime juice, and red pepper flakes in a bowl. Add to the fish, mix carefully, and refrigerate for 1 hour.

Preheat the broiler. Remove the fish pieces from the bag and pat dry. Cover a baking sheet with parchment paper. Add the fish pieces and broil for 2 to 3 minutes. Turn over and cook until the flesh starts to flake.

Place 2 fish pieces in the center of a romaine leaf and spoon over some chutney. Slightly fold over the leaf and serve immediately.

The cooked monkfish and chutney' may be kept refrigerated separately up to 2 days.

Serving Size: 1 filled Romaine leaf
Per Serving: 117 Cal (53% from Fat, 36% from Protein, 12% from Carb); 11 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 3 g Carb; 1 g Fiber; 2 g Sugar; 57 mg Calcium; 1 mg Iron; 29 mg Sodium; 15 mg Cholesterol


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