To look at a Monkfish you would think how could something so ugly taste so good? Monkfish meat is dense, sweet and very similar to lobster meat in taste and look. Our monk is fished out of Maine.
Prosciutto wrapped Monkfish
- 2 monkfish fillets
- 6 thinly sliced pieces of prosciutto
- ½ cup of butter, melted
- 2 cloves of garlic, smashed
- ¼ cup of fresh parsley, chopped
- ¼ cup of fresh basil, chopped
- salt & pepper to taste
Heat up your BBQ to medium low (about 385° C)
Melt butter in a microwave safe dish, add smashed garlic, chopped herbs, salt and pepper. Let garlic butter sit for 10 to 20 minutes.
Line up three prosciutto slices side by side on a baking sheet so that the edges are just over lapping. Brush garlic butter on to monkfish fillets and transfer to the baking dish where your prosciutto is waiting. Roll the fillets into the prosciutto so that the fish is wrapped up in it. Do the same process with the other fillet.
Lay the fillets down on a cleaned grill and cook for about 10 to 12 minutes. When cooked to preferred doneness transfer to a clean cutting board and cut into medallions to serve. This fish would pair beautifully with a fresh spring mix salad with chopped pecans, mandarin orange and goat cheese.