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0 min Makes 4 servings. Main Ingredient: PLANKED*MONKFISH*FIRE Cuisine: American

Cooking: Can be prepared in 45 minutes or less, but requires additional unattended time. Start to finish: 1 day min



1 untreated (about 12x10x1-inch) red cedar plank

3 tablespoons olive oil, divided

2 plum tomatoes, halved lengthwise

1 small sweet onion (such as Vidalia or Maui), quartered

1 large red bell pepper, halved lengthwise

1/2 cup Kalamata olives, pitted, coarsely chopped

3 anchovy fillets, finely chopped

2 garlic cloves, chopped

2 tablespoons chopped fresh basil

1 tablespoon drained capers

1 tablespoon white balsamic vinegar or unseasoned rice vinegar

4 6-ounce monkfish fillets

8 long thin slices prosciutto

Nutrition Facts

per serving of Makes 4 servings.




Step 1Fill roasting pan with water. Add cedar plank; weigh down with can or small pot to keep submerged and soak 1 day.

Step 2Prepare barbecue (high heat). Brush grill rack with 1 tablespoon oil. Arrange tomatoes, onion, and bell pepper on rimmed baking sheet. Sprinkle with salt and pepper; drizzle with 1 tablespoon oil. Grill vegetables until lightly charred and blistered, turning occasionally with tongs, about 4 minutes for tomatoes and 8 minutes for onion and pepper. Return vegetables to same sheet and cool slightly.

Step 3Peel tomato halves; peel pepper halves. Chop all vegetables coarsely and place in medium bowl. Add olives, anchovies, garlic, basil, capers, vinegar, and remaining 1 tablespoon oil. Toss to blend. Season relish to taste with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)

Step 4Sprinkle fillets with salt and pepper. Wrap 2 prosciutto slices around each fillet, leaving top and bottom exposed. Secure prosciutto with toothpicks. Press each fillet slightly to flatten top.

Step 5Drain cedar plank. Place fillets on plank. Spoon 1/4 cup relish atop each fillet and press to adhere. Place plank on grill; cover barbecue. Cook fish until just opaque in center and thermometer inserted into center registers 120°F, checking occasionally and spraying plank with water if beginning to burn, about 18 minutes. Transfer fish to plates. Serve, passing remaining relish.

Step 6Shopping tip:

Step 7Use a 1-inch-thick cedar plank for the monkfish. Thinner planks have a tendency to burn and warp on the grill. Look for cedar marked \"untreated\" at lumberyards and some home-improvement stores. Or order planks from Satuee Cedar Company (sauteecedar.com; 866-728-8332).

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