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I’m thinking of starting a new series. Starting today, in fact.
Simple Sundays will focus on uncomplicated dishes, short posts that share tasty bites, foods that are in season, or anything I find novel. It may be as simple as a photo, much like what some call Silent Sunday or Sunday Stills. Or I may share something, short and sweet. The whole point is, I plan to not blabber on and on on Simple Sundays (as I easily find myself doing for regular posts). Think of it as my way to say a quick hi on weekends!
[note title=”Making Fish Choices” align=”right” width=”250″] Since this post was published I learned that monkfish is classified as a fish to avoid by Seafood Watch, due to bycatch and habitat concerns in the monkfish fishery. Please see my post on Lessons in Sustainable Seafood on more. Meantime, other excellent fish choices can be wrapped in prosciutto, such as US Pacific Halibut & Cod. [/note] I’m already chattering more than I should. So let’s cut to the chase. Now that the weather has drastically improved in the Bay Area, you can imagine how eager we are to be outdoors and get grilling. This weekend, we prepared a beautifully simple Prosciutto Wrapped Monkfish. If you’re not familiar with monkfish, it is found nearly all year in the North Atlantic. Many call monkfish “poor man’s lobster” because its long fillets have a texture, shape and flavor much akin to lobster tail. I would argue that these days, though, the price has crept up considerably so it’s not necessarily the cheapest fish available.
You can wrap nearly any fish in prosciutto, but I do love how the monkfish works in particular. The prosciutto imparts a salty, smokey flavor, and keeps the monkfish from sticking to the grill. Preparation takes seconds, and grilling takes minutes. How’s that for a Simple Sunday supper?
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Prosciutto Wrapped Monkfish
- 1 lb of monkfish; about 2 fillets, cut in half, for a total of 4 pieces
- 2-3 thin slices of prosciutto per piece of monkfish
- kosher salt
- freshly ground black pepper
- fresh or dried herbs, optional
Preheat your grill. Season the monkfish lightly with salt. Season with pepper and any fresh or dried herbs as desired. With pieces of prosciutto overlapping slightly, wrap each piece of monkfish. Place seam side down on the grill. Grill for about 15 minutes, depending on thickness of fish (average 10 minutes per inch diameter), rotating periodically. Serve with a light salad.