Best Roasted Monkfish Recipes

MONKFISH ROASTED WITH HERBS AND OLIVES

Steps:

• Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
• Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
• Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
• Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
• Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

ROASTED MONKFISH

Steps:

• Preheat the oven to 450 degrees.
• Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
• Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
• Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.

ROASTED MONKFISH WITH ROUILLE

Steps:

• To make the rouille, in a small saucepan, bring the wine to a simmer and reduce it by half. Set aside. In a food processor, combine the roasted pepper, Tabasco, potato, garlic, salt and pepper and process until almost smooth. Do not over process or the potato will become gummy. Add the olive oil and vinegar in a thin stream while the machine is running, then transfer the mixture to a bowl. Just before serving, heat the reduced wine slightly and beat it into the rouille, drop by drop, to loosen it. Bring a medium saucepan of lightly salted water to a boil. Add the whole potatoes and simmer for 10 minutes.
• Drain well, cut in half, and set aside. Preheat the oven to 350 degrees. Heat a heavy 12 inch skillet, preferably cast iron, over medium high heat and add half the olive oil. Sear the onion slices until almost charred, pressing them down with the back of a spatula and turning to the other side when blackened.
• Separate the onions into rings and add the garlic and rosemary. Cook, stirring frequently, for 1 minute. Transfer the vegetables to a plate and wipe the pan with a paper towel. Add the remaining olive oil and, again over medium high heat, lightly season and then sear the monkfish tails, turning with tongs to be sure all sides brown evenly. Return the onion mixture to the skillet around the fish and add the potatoes. Season generously with salt and pepper. The fish should not be crowded or it will steam rather than roast. Transfer the skillet to the oven and roast for about 15 minutes, or until the fish is cooked through and the potatoes are tender. Serve the rouille on the side.

ROASTED MONKFISH

Steps:

• Preheat oven to 425 degrees.
• Season fish with salt and pepper.
• Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
• Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
• Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
• Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.

PAN-ROASTED MONKFISH WITH WILD MUSHROOM STUFFED YUKON GOLD POTATOES, SAUTEED SPINACH AND RED WINE SAUCE

Steps:

• In a small bowl, combine salt, pepper, thyme, orange zest, and olive oil. Add red wine and mix well. Place in plastic bag with monkfish, seal and marinate in the refrigerator for 24 hours.
• Preheat the oven to 350 degrees F. Heat the butter in a nonstick pan. Add the garlic and saute in butter until lightly golden. Add mushrooms and cook until the water has evaporated. Season with salt and pepper and cool.
• With an apple corer, make a hole lengthwise through the potato saving the core. Fill the potato with enough mushroom filling to pack the inside of the potato. Cut the ends of the cores off and use as caps to seal off the ends of the potato. Rub olive oil, salt and pepper on the potatoes. Wrap in foil and bake for 45 minutes.
• Prepare sauce by reducing red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper.
• Remove fish from the marinade. Pat dry and season with salt. In a large skillet, heat 4 tablespoons olive oil until very hot over high heat. Add fish and brown on all sides. Finish cooking in the oven until fish is cooked through, about 8 to 10 minutes
• Saute spinach with olive oil in a large pan until wilted and season with salt and pepper.
• Place the spinach in piles in the center of 2 large plates. Place the fish around the spinach at the12 and 6 o'clock positions. Cut potatoes on the bias trimming the ends to lay flat and place at 9 and 3 o'clock positions. Pour the wine sauce over the fish and serve.

ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER

Steps:

• For sauce:
• Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
• For lentils and browned butter cauliflower:
• Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
• Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
• For gremolata:
• Mix parsley and lemon peel in bowl. Season with salt and pepper.
• For fish:
• Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
• Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
• *Available at specialty foods stores and some supermarkets.

ROASTED MONKFISH WITH BALSAMIC VINEGAR AND SHALLOTS

Steps:

• Preheat oven to 425 degrees F.
• In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
• Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
• Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
• Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.

PAN ROASTED MONKFISH WITH POTATOES AND LEEKS

Steps:

• Begin by removing the outer mottled gray membranes and any dark red portions from the monkfish fillets. On a slight angle, slice the fish into 1/2-inch thick medallions. Using two pieces of wax paper, place a few medallions between the paper and lightly pound them with the flat side of a meat mallet or small heavy saucepan to slightly flatten them.
• In a 4-5 quart saucepan, add the potatoes and enough cold water to cover them by 3 inches, season with salt and bring to a boil.
• Reduce heat to a gentle boil and cook 10 minutes.
• Trim the root ends and dark green leaves from the leeks. From the greens of one leek, trim any yellow, wilted or bruised parts and reserve them. The other two leek greens can be set aside for another use, like stock. Slice the leek whites and reserved greens in half lengthwise. Rinse layers well under cold water to remove any grit from between the layers. Using one set of leek whites and greens, cut again in half lengthwise. The remaining leek whites cut crosswise into 1 inch pieces. Add all the leeks to the potatoes after they have cooked at a gentle boil for 10 minutes. Cook leeks and potatoes for an additional 10 minutes or until they are tender.
• Reserve 2 cups of the potato/leek cooking liquid. Drain the remaining liquid from the vegetables. Transfer to a blender the leek greens, long pieces of leek whites and two slices of the potato. Add approximately 1/2 cup of the reserved cooking liquid and blend until smooth. While the blender is still running, add 1/2 cup of the olive oil in a thin steady stream. Blend until creamy and the sauce is thick enough to lightly coat a spoon. If necessary, add more cooking liquid to get the sauce to that stage. Strain the sauce into a small saucepan, keep warm over low heat.
• In a large skillet over a medium-high flame, heat 3 tablespoons of the olive oil. Add the remaining leeks and potatoes that have been drained and the thyme sprigs to the skillet.
• Season with salt and pepper and cook until golden brown, turning often, for approximately 12 minutes. Remove from heat and cover skillet to keep the mixture warm.
• Sprinkle the monkfish slices with salt and lightly coat them with flour, tap off excess. In a large non-stick skillet over medium flame, heat the remaining 3 tablespoons of oil. Add as many monkfish slices as possible to fit in a single layer. Cook fish only turning once until golden brown on both sides, approximately 5-7 minutes. Remove to a plate and keep warm.
• Divide the potatoes and leeks among 6 warm dinner plates. Place the monkfish slices on top of the vegetable mixture and spoon the sauce over the fish. Garnish with a sprinkle of parsley and/or chives. Serve immediately.

OVEN ROASTED MONKFISH WITH CLAMS AND MERGUEZ SAUSAGE

Steps:

• For the monkfish: Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Season the monkfish with salt and pepper to taste. Sear on both sides until lightly golden brown. Place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes.
• For the potatoes: Preheat oven to 400 degrees. Toss potatoes in olive oil in season with salt and pepper to taste. Roast for 10 to 15 minutes, until just cooked through and lightly golden brown. .
• For the sausage: Preheat grill or grill pan. Grill the sausage until golden brown and cooked through. Let rest and cut into 1/2-inch slices.
• For the clam broth: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 2 minutes. Increase the heat to high, add wine and cook until reduced. Add broth and bring to a boil. Add clams, cover the pot and cook until the clams open, remove the clams with a slotted spoon to a bowl. Cook the broth until reduced by half. Add the tomatoes and cook for 2 minutes. Whisk in the butter, add the scallions and season with salt and pepper to taste.
• Assemble: Cut the roasted monkfish into 4 pieces. Place a small amount of spinach in each bowl. Place a piece of monkfish on top of spinach and place 3 potatoes, 3 pieces of merguez and 3 clams around the edge. Ladle broth over and garnish with fresh parsley.

ROASTED MONKFISH WITH SAFFRON TOMATO SAUCE AND CELERIAC MASH

Steps:

• For sauce:
• Preheat oven to 325°F. Line rimmed baking sheet with parchment paper. Combine tomatoes, basil leaves, oil, vinegar, and sugar in medium bowl; toss to blend. Spread tomato mixture in single layer on prepared sheet; sprinkle with salt and pepper. Roast until tomatoes are slightly shriveled, about 40 minutes. Transfer tomato mixture to medium saucepan. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. Add butter and stir until melted. Season sauce with salt and pepper. (Can be prepared 4 hours ahead. Rewarm over medium heat before serving.)
• For fish:
• Preheat oven to 425°F. Line another rimmed baking sheet with parchment. Arrange fish on parchment; brush fish with oil. Sprinkle fish with thyme, lemon peel, salt, and pepper. Roast fish, without turning, until just opaque in center, about 10 minutes for monkfish and 6 minutes for halibut.
• Spoon Celeriac Mash onto 4 plates. Top each with 1 fish fillet. Spoon sauce over. Garnish with basil sprigs, if desired.

ROASTED MONKFISH WITH FENNEL-SAFFRON COMPOTE

Steps:

• Using small sharp knife, trim all membrane and gray portions from monkfish fillets. Combine oil, garlic and saffron in large bowl. Add fish and turn to coat. Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day.
• Preheat oven to 450°F. Arrange fish, with marinade still clinging, on rimmed baking sheet. Sprinkle with salt and pepper. Roast until fish feels firm to touch and is cooked through, about 15 minutes. Spoon Fennel-Saffron Compote onto plates. Slice fish on diagonal into 1/2-inch-thick medallions. Arrange atop compote.

ROASTED MONKFISH WITH CHANTERELLES, LEEKS, AND GINGER

Steps:

• Clarify butter:
• In a heavy saucepan melt butter over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth and strain butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving milky solids in bottom of pan. Pour clarified butter into a jar or crock and chill, covered. Butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth its original volume.
• Roast monkfish:
• Preheat oven to 475°F.
• In a large bowl of water soak leeks 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water with a slotted spoon and drain on paper towels.
• Peel potatoes and trim if necessary to match diameter of leeks. Cut potatoes crosswise into 1/4-inch-thick slices. In a saucepan of boiling water blanch potatoes 5 minutes and drain.
• Cut half of garlic clove into several slivers and finely chop remaining half. Cut half of gingerroot into several slivers and finely chop remaining half. With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.
• Heat a flameproof roasting pan, 13 by 9 by 2 inches, in oven 10 minutes. In heated pan toss together leeks, potatoes, mushrooms, chopped garlic and ginger, salt and pepper to taste, and 2 tablespoons clarified butter. Roast vegetables in middle of oven 15 minutes.
• Heat a 12-inch non-stick skillet over moderately high heat. Pat fish dry and season with white pepper and salt. Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side. With a slotted spatula transfer fish to a plate. To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds. Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top. Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through (fish will be firm rather than flaky).
• Garnish fish with chives. Cut fish crosswise into slices and serve with vegetables.

ROASTED MONKFISH, FENNEL, AND CHESTNUT TAGINE

Steps:

• Preheat oven to 425°F.
• Cut 1 fennel bulb half lengthwise into paper-thin slices with a mandoline or other manual slicer and toss with oil and salt and pepper to taste. Cut remaining fennel lengthwise into 1/3-inch-thick sticks.
• Heat 3 tablespoons butter in a well-seasoned 10-inch cast-iron or heavy nonstick skillet over moderately high heat until foam subsides, then cook fennel sticks in 2 batches with salt and pepper to taste over moderate heat, stirring occasionally, until tender and edges are golden brown, about 7 minutes. Transfer to a bowl with a slotted spoon, reserving skillet, and keep warm, covered.
• Halve chestnuts and add to skillet with 1 tablespoon butter and salt and pepper to taste. Cook over moderate heat, stirring occasionally, until golden brown, about 3 minutes. Transfer to bowl with fennel using slotted spoon, reserving skillet, and keep warm, covered.
• Blanch fig leaves in boiling salted water 2 minutes, then transfer to a bowl of ice and cold water to stop cooking and drain well. Trim stems from leaves.
• Pat fish dry and season with salt and pepper. Add 1 tablespoon butter to skillet and heat over moderately high heat until foam subsides. Sear fish in 2 batches, turning once, until golden brown, about 2 minutes, transferring to a plate.
• Melt remaining tablespoon butter in skillet, then remove skillet from heat. If not using fig leaves, drizzle pieces of fish with butter. If using fig leaves, arrange 1 leaf, smooth side down, on a work surface, then put a piece of fish in middle and drizzle with some of melted butter. Wrap fig leaf around fish to enclose it and secure with wooden toothpicks. Wrap remaining fish in same manner.
• Boil 1/2 cup sauce in skillet until reduced to about 1/3 cup, about 2 minutes. Stir in chestnuts and cooked fennel and transfer to a wide shallow heavy pot (with a tight-fitting lid) just large enough to hold fish in 1 layer. Top chestnut mixture with fish. Cover pot with lid and roast in middle of oven until fish is just cooked through, 12 to 15 minutes.
• While fish is roasting, heat remaining 1/2 cup sauce in a small saucepan over moderate heat until hot.
• Remove toothpicks and open fig leaves. Serve fish (with fig leaves) over chestnut mixture and scatter with raw fennel. Serve warm sauce on the side.

GRILLED OR ROASTED MONKFISH WITH BLACK OLIVE SAUCE & LEMON MASH

Steps:

• In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour. Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste. If you're roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil. Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn't make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free. To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets. To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.

ROASTED MONKFISH WITH HERBS AND PROSCIUTTO

Steps:

• Saute onion in 2 T of the olive oil until soft. When soft add in the fresh herbs and saute until wilted.
• Meanwhile Preheat oven to 190°C Rinse fish and pat dry. I then "butterflied" the fish the best I could to make it a bit flatter.
• Season fish with salt and pep.
• Lay the prosciutto slices vertically and slightly overlapping on a roasting tin, then put one of the monkfish fillets across, cut side up. Arrange the peppers and the herb mix on top of the fish. Then put the other fillet on top (cut side down), to make a parcel. Wrap the prosciutto around the fish, covering it completely.
• Drizzle with olive oil and bake for 30 minutes.

MONKFISH ROASTED LIKE LAMB WITH GARLIC AND FENNEL

Steps:

• Heat the oven to 350 degrees.
• Using a very sharp knife, cut away the thin dark membrane that runs along the bottom of the monkfish tail. (If you can't get it all, carefully sever the membrane in two or three places to keep the tail from contracting as it cooks.)
• Cut three cloves of garlic into thin slivers. Using the point of a knife, cut tiny incisions all over the tail and push the garlic in.
• Trim the base of the fennel and pull off the outer layer of the bulb if it's stringy or discolored. Cut off the top, chopping the feathery greens for a garnish. Cut the bulb into quarters, then thinly slice those.
• Place half the butter in the bottom of a large roasting dish and place in the oven. When the butter is melted, arrange the fennel in the pan, then lay the monkfish on top. Season with salt and pepper and dot with the remaining butter. Cover with foil and roast for 35 minutes, basting twice.
• Remove the foil so the monkfish colors lightly. Baste once more and bake 10 minutes longer, or until the flesh is tender.
• Remove the pan from the oven. Using a slotted spoon, transfer the fish to a serving platter, arrange the fennel around it and keep it warm. Pour the roasting juices into a small saucepan and add the fish stock. Boil rapidly until the liquid is reduced by half.
• Blend the mayonnaise with the minced garlic in a deep bowl. Remove the stock mixture from the heat and carefully whisk a ladleful into the mayonnaise. Pour the mayonnaise mixture back into the stock and reheat very gently, if necessary; do not boil.
• Slice the monkfish and spoon the sauce over. Sprinkle with the fennel leaves and serve at once.

ROASTED BABY MONKFISH WITH BACON AND ROOT VEGETABLES

Steps:

• Clean the skin of the monkfish and remove the central bone. Tie up the tails with the slice of bacon that you have slightly pounded. Clean all the vegetables and cut them in large chunks. In a saute pan over medium heat, sear the monkfish to give a little color to the bacon, reserve. In the same pan saute the vegetables in the residual fat from the bacon, for 6 to 8 minutes or until they start to caramelize add a little bit of sherry vinegar and reduce it by half. Place the monkfish tails on top of the vegetables and cover, let the tails cook in their own steam. Add a little bit of fresh chopped parsley on top and serve as is

ROASTED MONKFISH WITH TOMATO, MUSHROOM, AND CREAM SAUCE

Steps:

• Heat 1/4 cup oil in large skillet over medium-high heat. Add tomatoes; cook until reduced to thick puree, stirring often, about 10 minutes. Mix in half of garlic and half of parsley. Season with salt and pepper. Heat 1/4 cup oil in another large skillet over medium-high heat. Add mushrooms; saute until brown, about 7 minutes. Mix in remaining garlic and parsley; saute 1 minute. Season with salt and pepper. (Tomatoes and mushrooms can be made 2 hours ahead. Store at room temperature.) Preheat oven to 425F. Place fish in 13x9x2-inch baking dish. Brush 1/4 cup oil over; sprinkle with salt and pepper. Roast 15 minutes. Reduce oven temperature to 350F. Pour 1/2 cup water over fish; roast until fish is opaque in center, about 20 minutes longer. Spoon off most juices. Spoon tomatoes and mushrooms over fish; pour cream over. Roast until heated through, about 10 minutes. Garnish with sliced basil and serve.

ANCHO DUSTED PAN SEARED MONKFISH WITH GREEN CURRY-ROASTED CORN SAUCE AND ROASTED CORN RELISH

Steps:

• Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cookpeole are s until reduced by 3/4. Add the curry paste and cook for 2 minutes. Add the clam stock and corn husks and cook until reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro.
• Combine all ingredients in a bowl and let sit for 30 minutes before serving.
• Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat. Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slice, drizzle with more of the sauce and top with the corn relish and chopped cilantro.

CEDAR-PLANKED MONKFISH WITH FIRE-ROASTED AND PUTTANESCA RELISH

Steps:

• 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.