recipe by Lori Ross
Use mild white fish such as monkfish, snapper, bass, halibut, cod or flounder
8 oz fresh monkfish or other thick fish fillet, sliced thin*
4 Tablespoons fresh squeezed lemon juice
2 Tablespoons olive oil
White pepper to taste
2 oz arugula, watercress or mixed salad greens
½ ounce of parmesan cheese
Lay the slices neatly (overlapping is fine) onto four cold plates. Pour lemon, olive oil, salt and pepper over fish. Lay the rocket leaves on top. Make shavings of the parmesan from a block of cheese by using a potato peeler. Lay about 6-8 shavings of parmesan over the rocket. Serve at once.
* To slice the fish very thinly you will need to part-freeze it. Freeze the fillet for about 1 hour, and then thinly slice with your sharpest, thinnest knife. Alternatively, you may pound slices thinner by placing slices between 2 pieces of plastic wrap and gently pounding them with meat hammer or rolling pin until very thin.