Grilled Monkfish with Olive and Parsley Salsa

Grilled Monkfish with Olive and Parsley Salsa

Rated:
Recipe Rating: 3.56644
Serves 4
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: 
  • 3/4 pound boneless, skinless monkfish fillets, butterflied
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup mixed pitted olives
  • 1/2 cup fresh flat-leaf parsley
  • 1 tablespoon fresh oregano
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
Method: 
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.
Nutritional Info: 
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.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.