Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish
Cedar-Planked Monkfish with Fire-Roasted and Puttanesc It is a good option if you're following a dairy free and pescatarian diet. It works best as a main course, and is done in roughly 45 minutes. A mixture of plum tomatoes, long prosciutto, basil, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
Fill roasting pan with water.
Add cedar plank; weigh down with can or small pot to keep submerged and soak 1 day.
Prepare barbecue (high heat).
Brush grill rack with 1 tablespoon oil. Arrange tomatoes, onion, and bell pepper on rimmed baking sheet.
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.
Peel tomato halves; peel pepper halves. Chop all vegetables coarsely and place in medium 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.
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.
Place fillets on plank. Spoon 1/4 cup relish atop each fillet and press to adhere.
Place plank on grill; cover barbecue. Cook fish until just opaque in center and thermometer inserted into center registers 120F, checking occasionally and spraying plank with water if beginning to burn, about 18 minutes.
Serve, passing remaining relish.
Shopping tip: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).
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 Skyfall Pinot Gris with a 4.8 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Skyfall Pinot Gris
Pale straw in color with notes of mango, citrus blossom and banana in the nose. On the palate a medley of tropical fruit unfolds into tangerine, mango, grapefruit, and banana flavors. These tropical notes continue throughout the long and lingering finish.