Monkfish Pasta with Lime and Ginger Mayonnaise

454g (1lb) Regal Monkfish Fillet, fresh or defrosted

150ml (5 floz) white wine

170g (6oz) rigatoni or other pasta shapes

2.5cm (1�) piece fresh root ginger, peeled and finely chopped

Rind and juice of 1 lime

1 x 200g jar mayonnaise

150ml (5fl oz) carton double cream

Salt and freshly ground black pepper

115g (4oz) green beans, cut in half and lightly cooked

4 spring onions, finely chopped

8 cherry tomatoes, quartered

1 red apple, cored and thinly sliced

2 x 15ml spoons (2 tbsps) flat leaf parsley, roughly chopped

Paprika pepper, to garnish.

1) Cube the fish and place into a large pan and add the wine. Cover and simmer for 3-4 minutes. Cool and set aside.

2) Cook the pasta according to the packet instructions, cool and set aside.

3) Prepare the mayonnaise: In a large bowl mix the ginger, lime, mayonnaise, double cream and seasoning together.

4) Gently stir in the remaining ingredients except the parsley.

5) Garnish with ground black pepper, parsley and paprika.

Serves: 4

Provided By: Sea Fish Authority