Monkfish With Red Pepper-Basil Sauce
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Lemon Juice (fresh)3 tbsps
Extra-Virgin Olive Oil1 tsp
Salt2 tbsps
Basil (finely chopped fresh)1 cup
White Wine (dry)1 tbsp
Rosemary (chopped fresh)1 tbsp
Oregano (chopped fresh)1 tbsp
Thyme (chopped fresh)1 tsps
Fennel Seed (crushed)1 tsp
Red Pepper Flake (hot)1 cup
Olive OilDirections:
1
To make the sauce, puree the peppers, lemon juice, and garlic in a food processor
2
With the machine running, add the oil
3
Season with the salt
4
Pour into a bowl and let stand at room temperature until ready to serve, up to 2 hours, or refrigerate for up to one day
5
(Remove chilled sauce from refrigerator 1 hour before serving
6
) Combine the fish and marinade in a zipped plastic bag
7
Seal the bag and let stand at room temperature for 30 minutes, no longer
8
Build a charcoal fire (use about 2 1/2 pounds of briquettes) on one side of an outdoor grill and let it burn until the coals are covered with white ash
9
In a gas grill, preheat on High, then turn one burner off and adjust the other burner(s) to High
10
Lightly oil the cooking grate
11
Drain the fish well, but do not scrape off the clinging herbs
12
Place the fish over the coals and cover
13
Grill, turning occasionally, until browned on all sides, about 6 minutes
14
In a gas grill, place the fish over the High burner and cover
15
Grill, turning occasionally, until browned on all sides, about 6 minutes
16
Transfer the fish to the cooler side of the grill (or over the off burner)
17
Cook until the fish is opaque when flaked in the center, about 6 more minutes
18
Cut each fillet crosswise into thick slices
19
Transfer the slices to dinner plates
20
Stir the basil into the sauce
21
Serve the fish immediately, with the sauce passed on the side
22
In a medium glass or nonreactive bowl, whisk together all the ingredients, except the oil
23
Gradually whisk in the oil
24
Use immediately or cover with plastic wrap and store in the refrigerator for up to 1 day