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.
Season fish all over with salt and pepper. Cover and refrigerate for 1 to 2 hours.
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.
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.
Per Serving:150 calories (90 from fat), 9g total fat, 1g saturated fat, 20mg cholesterol, 420mg sodium, 3g carbohydrates, (1 g dietary fiber), 13g protein.
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