Topped with a refreshing lemony olive-herb salsa, this tender grilled monkfish comes together in a snap. Serve with garlic bread and a green salad. To butterfly monkfish, slice through the center of the fillet, cutting almost, but not completely through, then open up like a book.
3/4 pound boneless, skinless monkfish fillets, butterflied
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 cup mixed pitted olives
1/2 cup fresh flat-leaf parsley
1 tablespoon fresh oregano
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
Top of Form
Bottom of Form
Season fish all over with salt and pepper. Cover and refrigerate for 1 to 2 hours.
Prepare a grill for medium-high heat cooking. Meanwhile, combine olives, parsley, oregano and lemon juice in a food processor and pulse until coarsely chopped; set salsa aside.
Pat fish dry with paper towels and brush on both sides with oil. Grill, flipping halfway through, until opaque in the middle and just cooked through, 8 to 10 minutes. Transfer to plates and spoon salsa over the top.
Recipe courtesy of Whole Foods Market