800 grams monkfish or other firm fish
18 large raw prawns, shelled, tails left on
1 tablespoon lime juice
sea salt and fresh ground pepper
1 tablespoon extra virgin olive oil
1 teaspoon lime juice
salt and pepper
2 tablespoons lime juice
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
2 teaspoons caster sugar
3 tablespoons finely chopped dill plus extra to garnish
Cut the fish into medallions and gently toss with the prawns in a little olive oil and the lime juice. Season. Heat a little oil in a large sauté pan and cook the fish and prawns in batches. Transfer to a plate as each batch is cooked.
Salad: Lightly peel the cucumber, cut into quarters lengthwise and scrape out the seeds. Cut thinly on the diagonal and place in a bowl. Halve the avocados and remove the stone. Peel and quarter them and cut each quarter to roughly the same size as the cucumber. Add the olive oil, lime juice, salt and pepper, toss gently and place on a large serving platter.
Dressing: Combine the ingredients in a bowl and whisk together. Set aside.
To serve: Arrange the seafood on top of the salad and drizzle everything with the dill dressing. Garnish with sprigs of dill. Serves 6 or more when part of a buffet