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Monkfish With Rosemary

21st.Century.Chef's picture
Ingredients
  Ripe tomatoes 1 Pound, skinned (500 Gram)
  Balsamic vinegar 1 Tablespoon
  Monkfish fillets 24 Ounce, skinned (2 Fillets, 375 G /12 Oz Each)
  Garlic 4 Clove (20 gm), cut into thin slivers
  Rosemary sprigs 2 (Long Ones)
  Olive oil 5 Tablespoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a liquidizer or food processor, puree the tomatoes such that smooth and through a sieve strain into a bowl.
2. Season the puree with the vinegar, salt and pepper, cover and keep aside.
3. Make almost lengthways slice out of each fillet and not quite all the way through, making a pocket.
4. Down the pocket lengths lay the garlic with a topping of rosemary sprig and season as per taste.
5. Reform both fillets and tie with string at 1.5 cm / 3/4 inch intervals.
6. In a large shallow dish mix the oil and lemon juice, add the fillets, top with marinade and cover.
7. Let remain for 1 hour, turning occasionally.
8. Drain the fish and cook on an oiled barbecue grill over fairly hot coals for 20 minutes, basting frequently such that cooked.
9. Unstring the fish and slice thinly.

SERVING
10. Warm through the tomato sauce and serve with the fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Fish
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
2

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