for 4 people

Dressing

1 tbsp	sweet balsamic vinegar
1 dl	coconut milk
1	organic lime, use a little grated zest and 1 tsp of juice
¼ tsp	salt
2 pinch	cayenne pepper

Charcoal/gas/electric grill

600 g	monkfish fillets, cut into 4 pieces of equal size
800 g	kohlrabi x
2 tbsp	olive oil
1 tsp	salt
a little	pepper

To serve

30 g	coconut flakes, roasted
½ bunch	dill, leaves torn off

How it's done

Dressing

In a small bowl, combine the balsamic with all the other ingredients up to and including the lime juice, season, set aside.

Charcoal/gas/electric grill

Brush the fish and kohlrabi with oil, season. Grill over/on a medium heat (approx. 200 °C) for approx. 6 mins. on each side.

To serve

Empty the coconut flakes into a dish, toss the fish in the flakes, plate up with the kohlrabi. Top with the dressing and dill.

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