GRILLED MONKFISH WITH OLIVE AND PARSLEY SALSA
Author: 
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
 
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.
Ingredients
  • ¾ pound boneless, skinless monkfish fillets, butterflied
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 cup mixed pitted olives
  • ½ cup fresh flat-leaf parsley
  • 1 tablespoon fresh oregano
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
Instructions
  1. Season fish all over with salt and pepper. Cover and refrigerate for 1 to 2 hours.
  2. 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.
  3. 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 by MANZANITA MARKET at http://manzanitamarket.com/fresh-seafood-friday-wine-tasting/