Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TOMATO CHUTNEY***
  3               cups  chopped tomatoes
  1             medium  onion -- chopped
  1                     green pepper -- chopped
     1/2           cup  apple-cider vinegar
  2        tablespoons  honey
  1           teaspoon  ground ginger
  1              clove  garlic -- minced
  1           teaspoon  mustard seeds
     1/4      teaspoon  red pepper
                        ***YOGURT SAUCE***
  3        tablespoons  apple-cider vinegar
  1           teaspoon  dijon mustard
     3/4           cup  nonfat yogurt
  3        tablespoons  snipped chives
                        ***SALAD***
  1              pound  monkfish fillets
  2        tablespoons  lemon juice
  1                     bay leaf
  1         tablespoon  olive oil
  2        tablespoons  defatted chicken stock
  2        tablespoons  apple-cider vinegar
  1 1/2           cups  shredded cabbage
  1                     cucumber -- thinly sliced

Preparation:

To make the tomato chutney: In a 2-quart saucepan, combine the tomatoes, onions, peppers, vinegar, honey, ginger, garlic, mustard seeds and red pepper. Bring to a boil, then lower the heat and simmer uncovered for 1 hour, stirring frequently. Allow to cool. To make the yogurt sauce: In a small bowl, whisk together the vinegar and mustard. Stir in the yogurt and chives. Chill until ready to use. To make the salad: Rinse the fish in cold water. If necessary, remove any membranes. Place the fish in a large frying pan. Add the lemon juice, bay leaf and cold water to cover. Bring to a boil, reduce the heat to medium, cover the pan and simmer the fish until it flakes when tested with a fork, about 8 to 10 minutes. Discard the bay leaf. Cool slightly, then remove the fish with a slotted spoon. Separate it into large chunks, place in a large bowl and chill for 1 hour. In a cup, whisk together the oil, stock and vinegar. Drizzle half over the monkfish. Toss to combine. In a large bowl, combine the cabbage and cucumbers. Toss with the remaining dressing. Divide the mixture among serving plates. Top with the fish. Serve with the tomato chutney and the yogurt sauce.

Nutritional Information:

155 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g Protein; 27g Carbohydrate; 1mg Cholesterol; 69mg Sodium