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Monkfish Pasta with Lime and Ginger Mayonnaise Serves 4-6

  • Ingredients:

  • 455g (1lb) monkfish fillets, defrosted, skinned and cubed
  • 150ml (5 fl oz) dry white wine
  • 170g (6oz) rigatoni or other pasta shapes, cooked
  • 2.5cm (1) piece fresh root ginger, peeled and finely chopped
  • rind and juice of 1 lime
  • 200g mayonnaise
  • 150ml (5 fl oz) double cream
  • salt and freshly milled 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 15ml spoon (2 tbsp) flat leaf parsley, roughly chopped
  • paprika, to garnish


  1. Place the fish 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 black pepper, parsley and paprika.
Recipe kindly donated by The Seafish Industry