Monkfish in Prosciutto with Pesto Fregola

Name: Monkfish in Prosciutto with Pesto Fregola
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings extra virgin olive oil; 6 servings fregola; 6 servings monkfish; 6 servings pine nuts; 6 servings prosciutto; 6 servings red bell peppers; 6 servings salt

You can never have too many main course recipes, so give Monkfish in Prosciutto with Pesto Fregolan a try. This dairy free and pescatarian recipe serves 6. One portion of this dish contains approximately 28g of protein, 27g of fat, and a total of 380 calories. 1 person found this recipe to be flavorful and satisfying. A mixture of prosciutto, fregola, monkfish, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Rinse the monkfish and pat dry. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Monkfish

Arrange half of the prosciutto slices on a work surface, overlapping them to make a rectangle large enough to enclose one of the monkfish tails (use enough prosciutto to enclose the monkfish securely; you may have a couple of slices left over).

Ingredients you will need

Prosciutto

Monkfish

Lay the fish in the center and fold the prosciutto up and around it to make a tight roulade. If necessary, secure with butchers twine or toothpicks. Repeat with the second tail.

Ingredients you will need

Prosciutto

Fish

Equipment you will use

Toothpicks

Kitchen Twine

Set seam side down on a plate and refrigerate for 1 hour.

Preheat a gas grill or prepare a fire in a charcoal grill.

Equipment you will use

Grill

Place a piastra on the grill to preheat.

Equipment you will use

Grill

Meanwhile, in a large pot, bring 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice water bath.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Drop the fregola into the boiling water and cook until just al dente.

Ingredients you will need

Fregula

Water

Drain and immediately refresh in the ice bath; when it is cool, drain the fregola extremely well.

Ingredients you will need

Fregula

Ice

In a large bowl, toss the fregola with the pesto and red peppers. Set aside.

Ingredients you will need

Red Pepper

Fregula

Pesto

Equipment you will use

Bowl

Brush each prosciutto-wrapped tail with 1 tablespoon of the olive oil.

Ingredients you will need

Prosciutto

Olive Oil

Place on the piastra and cook for 6 minutes, unmoved. Gently roll each one over 90 degrees and cook for 4 minutes. Repeat twice, for a total cooking time of about 18 minutes; the internal temperature should be about 150F in the thickest part of the fish.

Ingredients you will need

Fish

Roll

Transfer to a platter and allow to rest for 10 minutes.

Cut the tails into -inch slices and arrange nicely on top of the fregola.

Ingredients you will need

Fregula

Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the pine nuts, and serve.

Ingredients you will need

Olive Oil

Pine Nuts

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Equipment

Ingredients

Servings:

6servings

extra virgin olive oil 6servings

red bell peppers 6servings

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well 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. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.