CWP Recipes: Monkfish with Caper Sauce and Coconut Flakes and Yogurt

Monkfish with caper sauce. Ingredients: 200 grams of monkfish fillet. (Can be replaced with red snapper) 100 grams of capers 1 tablespoon mustard seeds 1 tablespoon butter Arugula or arugula leaves. Preparation. 1 Sear the steak in an iron skillet 2 Allow it to cook medium-rare 3 In another pan, melt the butter and add the capers. 4 Add the mustard seeds previously crushed in a mortar 5 Sauce the fillet on a plate and serve it with a garnish of arugula leaves. Coconut flakes and yogurt.Ingredients. 1 cup grated coconut 10 g Greek yogurt 1 tablespoon butter 1 egg Preparation: 1 Integrate the grated coconut, yogurt and egg until forming a smooth paste. 3 Knead in the form of “drops” or flakes. 2 Grease a baking sheet or mold with butter. 3 Bake for 20 minutes over medium heat, until the top of the coconut flakes are golden. 4 Serve with green tea, ginger infusion or mate.