Instructions: Cut the anglerfish into thin slices and set aside.

Rinse the canned pimentos under cold running water then drain well and pat dry with paper towels.

Cut the pimentos into strips.

Heat the olive oil in a large skillet.

Add the coriander seeds and cook over a moderate heat for a few seconds.

Add the onion and cook for about 5 minutes stirring frequently until softened but not browned.

Add the garlic and cook for 1 minute. Increase the heat to moderately high.

Add the anglerfish slices to the skillet and cook stirring gently for 3 to 4 minutes or until the fish is firm and opaque.

Lower the heat and stir in the pimento strips capers and strips of lemon rind.

Remove the skillet from the heat and let cool for a few minutes.

Remove the fish and set aside to cool.

You can serve the fish warm or cold.

Make the dressing.

Add the coriander and mint to the liquid in the skillet.

Stir in the balsamic vinegar or lemon juice. Season to taste with salt and pepper and toss lightly.

Arrange the fish on a bed of salad leaves on a serving platter or on individual plates. Spoon the dressing over the top and serve.

Anglerfish (or monkfish as it is open known) is an excellent salad ingredient as it has firm flesh and a very good flavor.

Serves 4

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