Cedar-Planked Monkfish With Fire-Roasted And Puttanesca Relish
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)2 tbsps
Basil (chopped fresh)1 tbsp
Capers (drained)1 tbsp
Balsamic Vinegar (white)Directions:
1
Place plank on grill; cover barbecue
2
Spoon 1/4 cup relish atop each fillet and press to adhere
3
Fill roasting pan with water
4
Add cedar plank; weigh down with can or small pot to keep submerged and soak 1 day
5
Prepare barbecue (high heat)
6
Brush grill rack with 1 tablespoon oil
7
Arrange tomatoes, onion, and bell pepper on rimmed baking sheet
8
Sprinkle with salt and pepper; drizzle with 1 tablespoon oil
9
Grill vegetables until lightly charred and blistered, turning occasionally with tongs, about 4 minutes for tomatoes and 8 minutes for onion and pepper
10
Return vegetables to same sheet and cool slightly
11
Peel tomato halves; peel pepper halves
12
Chop all vegetables coarsely and place in medium bowl
13
Add olives, anchovies, garlic, basil, capers, vinegar, and remaining 1 tablespoon oil
14
Toss to blend
15
Season relish to taste with salt and pepper
16
(Can be made 1 hour ahead
17
Let stand at room temperature
18
) Sprinkle fillets with salt and pepper
19
Wrap 2 prosciutto slices around each fillet, leaving top and bottom exposed
20
Secure prosciutto with toothpicks
21
Press each fillet slightly to flatten top
22
Drain cedar plank
23
Place fillets on plank
24
Spoon 1/4 cup relish atop each fillet and press to adhere
25
Place plank on grill; cover barbecue
26
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
27
Transfer fish to plates
28
Serve, passing remaining relish
29
Fill roasting pan with water
30
Add cedar plank; weigh down with can or small pot to keep submerged and soak 1 day
31
Prepare barbecue (high heat)
32
Brush grill rack with 1 tablespoon oil
33
Arrange tomatoes, onion, and bell pepper on rimmed baking sheet
34
Sprinkle with salt and pepper; drizzle with 1 tablespoon oil
35
Grill vegetables until lightly charred and blistered, turning occasionally with tongs, about 4 minutes for tomatoes and 8 minutes for onion and pepper
36
Return vegetables to same sheet and cool slightly
37
Peel tomato halves; peel pepper halves
38
Chop all vegetables coarsely and place in medium bowl
39
Add olives, anchovies, garlic, basil, capers, vinegar, and remaining 1 tablespoon oil
40
Toss to blend
41
Season relish to taste with salt and pepper
42
(Can be made 1 hour ahead
43
Let stand at room temperature
44
) Sprinkle fillets with salt and pepper
45
Wrap 2 prosciutto slices around each fillet, leaving top and bottom exposed
46
Secure prosciutto with toothpicks
47
Press each fillet slightly to flatten top
48
Drain cedar plank
49
Place fillets on plank
50
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
51
Transfer fish to plates
52
Serve, passing remaining relish