OLIVE-ROASTED MONKFISH
Steps:
- Put the olives, honey, and coffee in a blender and puree until smooth. Strain through a fine-mesh strainer. Divide the puree into two parts, one for brushing the fish and the other for sauce.
- Line a baking sheet with aluminum foil and set a roasting rack on top. Put the monkfish tails on the rack. Using a pastry brush, evenly coat the monkfish with half of the olive mixture designated for coating the fish. Refrigerate for 20 minutes so the puree will adhere to the fish. After 20 minutes, brush the monkfish tails with the puree again and return them to the refrigerator for another 20 minutes.
- Meanwhile, preheat the oven to 450°F (230°C).
- Remove the fish from the refrigerator and brush again with the olive puree. Roast the fish for 10 minutes. Rotate the pan and roast for 10 more minutes. Turn off the oven without opening the door and let the fish rest for 10 minutes. Remove the fish from the oven and let it rest for 5 more minutes.
- While the fish is resting, heat the reserved half of the olive puree in a small pot over medium-low heat. Stir frequently so it does not stick to the pot.
- Working with one tail at a time, cut the meat off either side of the central bone. Slice each monkfish loin into medallions.
- To serve, put a pool of sauce on each of 4 plates and arrange the monkfish slices on top. Sprinkle with the scallions.
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