Monkfish with zucchini two ways

I'm working hard at ramping up the wankiness of my recipes - well, their titles, actually.

I went to the Vic Market at lunchtime today and picked up some gorgeous-looking snapper and monkfish.

I'm going to simply panfry it in butter and lemon, but since zucchini is so abundant at the moment, I'm going to serve the fish with steamed garlic zucchini, and I'm going to make a tartare sauce using last season's pickled zucchini instead of capers. Hopefully the sharpness of the pickle will provide the requisite saltiness and sourness to make the sauce work.

The final dish... mmm. Buttery.