Ingredients :
| 2 | lb | Monkfish fillets |
| 1 | x | salt and pepper |
| 4 | tbl | Olive oil |
| 8 | x | cloves Caramelized garlic see below |
| 4 | x | Plum tomatoes, cut into strips |
| 1 | x | Red pepper, cut into strips |
| 2 | tbl | Grainy mustard |
| 2 | tbl | Plain breadcrumbs |
| 2 | x | teaspons Parmesan cheese |
| 1/4 | cup | White wine |
| 1 | tbl | Balsamic vinegar |
| 8 | x | Black olives, sliced |
| 5 | x | Basil leaves, torn |
| 1/2 | tsp | Crushed red pepper flakes |
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Method :
- 1. Preheat the grill. Season the monkfish fillets on both sides with salt and pepper and drizzle with 2 tablespoons of the olive oil. Grill the fish fillets for 1 minute on each side. Transfer to a plate.
- 2. Preheat a large skillet until very hot, but not smoking. (You can do this right on the grill.) Add the remaining 2 tablespoons olive oil, the garlic, tomatoes, and red pepper and cook, stirring, about 1 minute.
- 3. Spread the mustard on the monkfish and sprinkle with the breadcrumbs and the cheese.
- 4. Add the wine, balsamic vinegar, olives, basil, and red pepper flakes to the skillet. Nestle the fish in the sauce, close the top of the grill, and bake the fish for 5-10 minutes, until cooked through.
- Makes 4 servings Caramelized Garlic 6 heads fresh garlic 2 tablespoons olive oil
- 1. Preheat the oven to 325 F, or light the grill. Lay each head of garlic on its side and cut [1/4] inch from the root end, exposing the garlic cloves. Brush with olive oil. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill. Roast or grill, uncovered, until light brown. Cover with aluminum foil and roast or grill 8 to 10 minutes longer, or until creamy.
- 2. Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat side of a chef's knife.
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