Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons chopped fresh basil
- 1 tablespoon drained capers
- 3 tablespoons olive oil, divided
- 2 garlic cloves, chopped
- Carbohydrate 10 g(3%)
- Cholesterol 56 mg(19%)
- Fat 16 g(25%)
- Fiber 2 g(10%)
- Protein 31 g(62%)
- Saturated Fat 3 g(13%)
- Sodium 714 mg(30%)
- Calories 313
Preparation 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. Drain cedar plank. 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 120°F, checking occasionally and spraying plank with water if beginning to burn, about 18 minutes. Transfer fish to plates. 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).
Preparation 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. Drain cedar plank. 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 120°F, checking occasionally and spraying plank with water if beginning to burn, about 18 minutes. Transfer fish to plates. 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).
