Ingredients Jump to Instructions ↓

  1. 3 pounds monkfish fillets Salt and pepper

  2. 4 tablespoons olive oil

  3. 5 cloves caramelized garlic - see link

  4. 1 red pepper, cut into strips

  5. 1 plum tomato, cut into strips

  6. 4 tablespoons grainy mustard

  7. 6 tablespoons plain breadcrumbs

  8. 2 tablespoons Parmesan cheese

  9. 1/4 cup white wine

  10. 1 tablespoon balsamic vinegar

  11. 10 black olives

  12. 5 basil leaves, torn

  13. 1/2 teaspoon crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. Preheat the grill. Season the monkfish fillets on both sides with salt and pepper and drizzle with 2 tablespoons of the olive oil. Grill the fish fillets for 1 minute on each side. Transfer to a plate.

  2. Preheat a sautÈ pan until very hot, but not smoking. (You can do this right on the grill.) Add the remaining 2 tablespoons olive oil, the garlic, red pepper, and tomato, and cook, stirring about 1 minute.

  3. Spread the mustard on the monkfish and sprinkle with the breadcrumbs and the cheese.

  4. Nestle the monkfish fillets in the pepper and tomato mixture. Add the wine, balsamic vinegar, olives, basil, and red pepper flakes.

  5. Bake for 5-10 minutes on the top of the grill until the fish is cooked through.


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