Monkfish with mango sauce and coconut
battered king prawns


  • One monkfish fillet
  • One large red pepper
  • 2 prawns
  • Olive oil
  • Grated coconut
  • Salt and pepper
  •  Pepper
  •  Mixed dried flower petals
  •  One ripe mango
  •  Apple cider vinegar
  •  One egg


The first thing I did was to wash the red pepper and cut it into slices about 0.5 cm thick. Then I put a little drizzle of olive oil in a frying pan and roasted two slices of pepper on both sides, added a little salt and when they started to brown a little, I put the slices aside.

I peeled the mango, put the pulp in the blender, together with a dash of apple cider vinegar, a pinch of salt and a dash of olive oil. I blended it all together until I got the sauce.

I peeled the prawns, added a pinch of salt and a pinch of pepper. I beat the egg in a bowl. I put the grated coconut in another bowl. I dipped the prawns in the egg and then in the grated coconut. I fried them in plenty of oil over medium heat until golden brown.

I cut the monkfish loin into pieces. I seasoned them with salt and pepper. I put a drizzle of olive oil on a griddle and when it got hot, I grilled them on both sides for a short time.

When it was time to assemble the dish, I put the slice of red pepper, filled it with the mango sauce, put the monkfish on top and the prawns on top. I finished by sprinkling some dried flower leaves on top.

Recipe courtesy of

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