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Grilled Monkfish with Olive and Parsley Salsa

Serves 4
Time 1 hr 20 min
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.

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.
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  • 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