Roasted Monkfish Wrapped in Prosciutto

Portion: 12 Portion size: 6 oz (175 g) fish

2V3 oz (70 g) relish

Portion: 12 Portion size: 6 oz (175 g) fish

2V3 oz (70 g) relish

U.S.

Metric

Ingredients

6 oz

175 g

Sugar

1.

10 fl oz

300 mL

Water

112

112

Lemons, zest only

3

3

Rosemary sprigs

2.

4 lb 8 oz

2.2 kg

Monkfish fillets

1 lb

500 g

Prosciutto, sliced

as needed

as needed

Olive oil

To prepare a syrup, dissolve the sugar in the water over low heat, bring to the boil, then remove from the heat. Add the lemon zest and rosemary sprigs and let stand to cool. Brush the monkfish with the syrup and lay on the prosciutto. Roll the prosciutto around the fish and tie securely with string.

Brush with olive oil and sear under a broiler or salamander. Finish cooking in a moderately hot oven (375°F/190°C). Remove from the oven and allow to rest a few minutes.

5 oz

150 g

Black olives, pitted, coarsely chopped

12 oz

375 g

Tomatoes, peeled, seeded, and chopped

4 oz

125 g

Capers

12 oz

15 g

Chives, chopped

7 fl oz

200 mL

Olive oil

as needed

as needed

Whole chives for garnish

Per serving:

Calories, 460; Protein, 36 g; Fat, 29 g (55% cal.); Cholesterol, 70 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 1260 mg.

Prepare a relish by mixing together the olives, tomato, capers, chives, and olive oil. Slice the rested monkfish into thick slices resembling tournedos, allowing 3 per person. Arrange on plates. Spoon the relish around the fish. Garnish with whole chives laid across the plate.

Per serving:

Calories, 460; Protein, 36 g; Fat, 29 g (55% cal.); Cholesterol, 70 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 1260 mg.

Roasted Monkfish Wrapped in Prosciutto

Roasted Monkfish Wrapped in Prosciutto

Continue reading here: Baked Oysters with Balsamic Vinegar Arugula and Pine Nuts

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