Raw, beetroot marinated monkfish

[Chufi]

I have this recipe that I copied from a magazine a long time ago, that I want to try this weekend. It´s a piece of monkfish, marinated in a mixture of beetroot juice, lemon juice and olive oil (for 12 hours), then sliced very thinly and served raw. The beetroot juice penetrates the fish with a dramatic pink color (and adds flavor ofcourse).

I only wrote down this part of the recipe, not what to do with the fish. I need some ideas for what to serve them with/ how to serve it, as a a starter.. Some sort of salad seems obvious, but what else?

Edited August 2, 2007 by Chufi (log)

[rooftop1000]

Hmmmm

I see it on a thin slice of pumpernickel bread with cucumbers and raw onion

or arranged over rice

tracey

[markemorse]

A Sicilian orange salad, maybe?