60 g Butter 
1 x lime juice only
2 x 150g fillets Monkfish skinned, boned
50 ml Rapeseed Oil 
2 tablespoons fresh Coriander chopped
1 green onion chopped
2 tablespoons Sweet Chilli Sauce 
30 ml Water


1. Heat the oil in a large pan set over a high heat
2. Add the Monkfish and reduce the heat to medium 
3. Fry the Monkfish for 4 minutes on each side. Keep warm
4. Put butter, water and sweet chilli sauce in a separate pan and bring to the boil
5. Add the lime juice, spring onion and cook for 30 seconds 
6. Add the chopped coriander and remove from the heat
7. Spoon the sauce over the Monkfish and serve with steamed rice


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