Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish

Name: Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 fillets anchovy fillets, finely chopped; 1 Tbsp drained capers; 2 Tbsps chopped fresh basil; 2 garlic cloves, chopped; 118 milliliters Kalamata olives, pitted, coarsely chopped; 680 grams monkfish fillets; 3 Tbsps olive oil, divided; 2 plum tomatoes, halved lengthwise; 8 long thin slices prosciutto; 1 large red bell pepper, halved lengthwise; 1 small sweet onion (such as Vidalia or Maui), quartered; 1 Tbsp white balsamic vinegar or unseasoned rice vinegar

Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One portion of this dish contains approximately 27g of protein, 16g of fat, and a total of 303 calories. From preparation to the plate, this recipe takes around 45 minutes. It is an expensive recipe for fans of Mediterranean food. If you have plum tomatoes, bell pepper, unseasoned rice vinegar, and a few other ingredients on hand, you can make it.

Instructions

Fill roasting pan with water.

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Water

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Roasting Pan

Add cedar plank; weigh down with can or small pot to keep submerged and soak 1 day.

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Cedar Plank

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Pot

Prepare barbecue (high heat).

Brush grill rack with 1 tablespoon oil. Arrange tomatoes, onion, and bell pepper on rimmed baking sheet.

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Bell Pepper

Tomato

Onion

Cooking Oil

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Baking Sheet

Grill

Sprinkle with salt and pepper; drizzle with 1 tablespoon oil. Grill vegetables until lightly charred and blistered, turning occasionally with tongs, about 4 minutes for tomatoes and 8 minutes for onion and pepper. Return vegetables to same sheet and cool slightly.

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Salt And Pepper

Vegetable

Tomato

Pepper

Onion

Cooking Oil

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Grill

Tongs

Peel tomato halves; peel pepper halves. Chop all vegetables coarsely and place in medium bowl.

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Vegetable

Pepper

Tomato

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Bowl

Add olives, anchovies, garlic, basil, capers, vinegar, and remaining 1 tablespoon oil. Toss to blend. Season relish to taste with salt and pepper. (Can be made 1 hour ahead.

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Salt And Pepper

Anchovies

Vinegar

Capers

Garlic

Olives

Relish

Basil

Cooking Oil

Let stand at room temperature.)

Sprinkle fillets with salt and pepper. Wrap 2 prosciutto slices around each fillet, leaving top and bottom exposed. Secure prosciutto with toothpicks. Press each fillet slightly to flatten top.

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Salt And Pepper

Prosciutto

Wrap

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Toothpicks

Drain cedar plank.

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Cedar Plank

Place fillets on plank. Spoon 1/4 cup relish atop each fillet and press to adhere.

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Relish

Place plank on grill; cover barbecue. Cook fish until just opaque in center and thermometer inserted into center registers 120°F, checking occasionally and spraying plank with water if beginning to burn, about 18 minutes.

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Water

Fish

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Kitchen Thermometer

Grill

Transfer fish to plates.

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Fish

Serve, passing remaining relish.

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Relish

Use a 1-inch-thick cedar plank for the monkfish. Thinner planks have a tendency to burn and warp on the grill. Look for cedar marked "untreated" at lumberyards and some home-improvement stores. Or order planks from Satuee Cedar Company (sauteecedar.com; 866-728-8332).

Ingredients you will need

Cedar Plank

Monkfish

Equipment you will use

Grill

Equipment

Ingredients

Servings:

3fillets

anchovy fillets, finely chopped 1Tbsp

drained capers 2Tbsps

chopped fresh basil 2

garlic cloves, chopped 118milliliters

Kalamata olives, pitted, coarsely chopped 680grams

monkfish fillets 3Tbsps

olive oil, divided 2

plum tomatoes, halved lengthwise 8

long thin slices prosciutto 1large

red bell pepper, halved lengthwise 1small

sweet onion (such as Vidalia or Maui), quartered 1Tbsp

white balsamic vinegar or unseasoned rice vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.