Monkfish satay, roast carrots, peanuts and lime recipe
 Sweet, sharp, spicy and nutty – this monkfish supper with a zingy satay sauce and roasted carrots is a riot of flavours and textures. 2 limes, 1 juice only, 1 sliced in half, to serve1 tsp runny honey1 tbsp dark soy sauce (gluten-free if required)1 tbsp medium curry powder3 tbsp peanut butter200ml/7fl oz coconut milk2 x 180g/6oz pieces monkfish loin, trimmed2 tbsp olive oil 2 limes, 1 juice only, 1 sliced in half, to serve 1 tsp runny honey 1 tbsp dark soy sauce (gluten-free if required) 1 tbsp medium curry powder 3 tbsp peanut butter 200ml/7fl oz coconut milk 2 x 180g/6oz pieces monkfish loin, trimmed 2 tbsp olive oil 6 medium carrots, peeled1 tsp caster sugar30g/1oz unsalted butter1 tbsp white wine vinegar1 red chilli, finely chopped1 stick lemongrass, thinly sliced1 small bunch coriander, finely chopped30g/1oz roasted peanuts, roughly chopped 6 medium carrots, peeled 1 tsp caster sugar 30g/1oz unsalted butter 1 tbsp white wine vinegar 1 red chilli, finely chopped 1 stick lemongrass, thinly sliced 1 small bunch coriander, finely chopped 30g/1oz roasted peanuts, roughly chopped Method To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour.Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool.Preheat the oven to 180C/160C Fan/Gas 4.Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning. Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest.To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over. To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour. To make the satay, whisk the lime juice, honey, soy sauce, curry powder, peanut butter and coconut milk together in a bowl until combined. Put the monkfish in a dish and spoon over a little of the satay, making sure it is covered in the sauce. Leave to marinate in the fridge for 1 hour. Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool. Put the rest of the satay sauce in a small pan and simmer over a low heat, stirring occasionally, until thick and smooth. Set aside to cool. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning. Mix together the carrots, sugar, and white wine vinegar on a baking tray until the carrots are well coated and dot over the butter. Roast for 20 minutes, or until the carrots are soft and sticky, turning frequently to prevent them burning. Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest. Meanwhile, heat a non-stick frying pan until very hot. Lightly oil the monkfish and place in the pan. Cook until the fish gets a nice, charred colour, then turn and fry for 6-7 minutes more, until cooked through. Move to a plate to rest. To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over. To serve, put the monkfish in the hot oven for a few minutes to heat through, then carve each piece into three slices and arrange on two plates. Dress the carrots in the chilli, lemongrass, coriander and peanuts, and place next to the fish. Spoon over the satay sauce and garnish with half a lime for squeezing over. Recipe tips You can also cook the monkfish on a barbecue. Heat the grill until it’s very hot and cook as above.