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Grilled Monkfish in White Wine & Herb Marinade with Red Bell Pepper Sauce
This healthy delicious recipe can be made using any type of white of red fish. A creation of fire fighting chef Joseph T Bonnano, who cleverly combines the exquisite of white wine & bell peppers
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RECIPE BY CHEF Joseph T. Bonanno WEBSITE Click to View EMAIL Click to Send
Ingredients Serves 4-6
1/2 cup dry white wine
1 tablespoon chopped fresh Rosemary or 1 1/2 teaspoon dried
1 tablespoon chopped fresh Oregano or 1 1/2 teaspoon dried
1 tablespoon chopped fresh Thyme or 1 1/2 teaspoon dried
1 teaspoon fennel seeds crushed
Grated zest of 1 whole lemon
2 garlic cloves, crushed through a press
1/2 teaspoon salt
1/2 teaspoon hot red pepper flakes
1/2 cup extra virgin olive oil
4 7 ounce Monkfish fillets or other firm flesh fish even lobster tail
Red Bell Pepper Sauce
3 medium red bell peppers, roasted, peeled, seeded and coarsely chopped(can use ones pre roasted out of jar)
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
In a medium bowl, whisk together all the marinade ingredients except the oil.
Gradually whisk in the oil. Use immediately, combining the fish and marinade in a zippered plastic bag, refrigerate for at least one hour or up to one day.
To make the bell pepper sauce, puree the peppers, lemon and garlic in a food processor. With the processor running, slowly add the oil. Season with salt.
Pour into bowl and let stand at room temperature until ready to serve, up to 2 hours or refrigerate up to a day. Lightly oil the cooking grate.
Drain fish well but do not scrape off herbs. Place fish directly over the coals or burner and cover. Grill, turning occasionally until browned on all sides, about six minutes.
Transfer the fish to the outside of grill off the direct heat.
Cook until fish is opaque in when flaked in center, about six more minutes.
Cut each fillet crosswise into thick slices. Stir the basil into the sauce and spread the red bell pepper sauce onto the plate. Transfer fish slices onto plated sauce and serve immediately.
