Ingredients
455g/1lb monkfish or huss fillets, fresh or defrosted, skinned and cubed
150ml/5fl oz white wine
170g/6oz rigatoni or other pasta shapes, cooked
2.5cm/1in piece fresh root ginger, peeled and finely chopped
rind and juice of 1 lime
1 x 200g/7oz jar reduced calorie mayonnaise
150ml/5fl oz carton double cream
salt and black pepper, freshly ground
115g/4oz green beans, cut in half and cooked lightly
4 spring onions, finely chopped
8 cherry tomatoes, quartered
1 red apple, cored and sliced thinly
2 tbsp flatleaf parsley, chopped roughly
paprika pepper, to garnish
Method
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. To prepare the mayonnaise mix the ginger, lime, mayonnaise, double cream and seasoning together in a large bowl.
4. Gently stir in the remaining ingredients except the parsley.
5. Garnish with ground black pepper, parsley and paprika.
