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Categories:
red bell peppers lemon juice garlic extra-virgin olive oil salt fresh basil monkfish fillets white wine white wine rosemary fresh oregano thyme fennel seeds lemon garlic salt hot red pepper olive oil
Viewed: 31 - Published at: 9 years agoIngredients
- 3 medium red bell peppers, roasted, peeled, seeded and coarsely chopped
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, crushed through a press
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 2 tablespoons finely chopped fresh basil
- Four 7-ounce monkfish fillets
- White wine and herb marinade, recipe follows
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
- 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried
- 1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
- 1 teaspoons fennel seeds, crushed
- Grated zest of 1 lemon
- 2 garlic cloves, crushed through a press
- 1/2 teaspoon salt
- 1/2 teaspoon hot red pepper flakes
- 1/2 cup olive oil
Method
- To make the sauce, puree the peppers, lemon juice, and garlic in a food processor.
- With the machine running, add the oil.
- Season with the salt.
- Pour into a bowl and let stand at room temperature until ready to serve, up to 2 hours, or refrigerate for up to one day.
- (Remove chilled sauce from refrigerator 1 hour before serving.)
- Combine the fish and marinade in a zipped plastic bag.
- Seal the bag and let stand at room temperature for 30 minutes, no longer.
- Build a charcoal fire (use about 2 1/2 pounds of briquettes) on one side of an outdoor grill and let it burn until the coals are covered with white ash.
- In a gas grill, preheat on High, then turn one burner off and adjust the other burner(s) to High.
- Lightly oil the cooking grate.
- Drain the fish well, but do not scrape off the clinging herbs.
- Place the fish over the coals and cover.
- Grill, turning occasionally, until browned on all sides, about 6 minutes.
- In a gas grill, place the fish over the High burner and cover.
- Grill, turning occasionally, until browned on all sides, about 6 minutes.
- Transfer the fish to the cooler side of the grill (or over the off burner).
- Cook until the fish is opaque when flaked in the center, about 6 more minutes.
- Cut each fillet crosswise into thick slices.
- Transfer the slices to dinner plates.
- Stir the basil into the sauce.
- Serve the fish immediately, with the sauce passed on the side.
- In a medium glass or nonreactive bowl, whisk together all the ingredients, except the oil.
- Gradually whisk in the oil.
- Use immediately or cover with plastic wrap and store in the refrigerator for up to 1 day.
- Yield: 1 1/3 cups
