When the weather is hot, I want to eat more seafood, especially locally caught fish. Prices can get high for anything not farmed, and flounder doesn’t lend itself to much variety in preparation. But don’t forget about monkfish. Called the “poor-man’s lobster” for its texture, but it tastes more like meat. Play this up by wrapping it in prosciutto or speck for a smoky flavor.
This time I roasted it in the toaster oven (hot, rainy weather) and used speck. It came out wonderful! You’ll convert even those who don’t like fish.
Roasted Monkfish Wrapped in Speck
1 lb of fresh monkfish, skin removed
1 tbsp of garlic infused oil
3 slices of speck (smoked prosciutto)
Freshly ground black pepper
1/2 a lemon
Fresh herbs (sage, basil, or thyme)
Preheat oven to 350 degrees.
Rinse monkfish if needed. Pat dry. Lightly oil and sprinkle with salt and pepper on both sides.
Squeeze lemon onto each side. Place herbs on each side. Wrap speck around the fish. (You can cut it in half after cooking.)
Place on tin foil and cover slightly so that the fish cooks through and meat doesn’t burn. Cook for 7 minutes.
Flip over and cook another 5-7 minutes with tin foil open. If the meat isn’t crispy, broil slightly at the end for a couple minutes. Let rest for about 3 minutes. Then cut in half or into thick slices and plate. Top with pesto cream sauce if you desire.
Serve with veggies of your choice. For a new take on a caesar salad, I sauteed escarole, onion and radishes in garlic infused oil and anchovy paste. Squeezed in a little lemon and sprinkled with cheese to finish.
To drink: Just have some red. It’s ok these days to serve it a little chilled, especially with this meaty dish. Or use up all that cucumber with some parsley or mint and muddle it in some lime for a drink with vodka or gin. A salad in a glass.
5 thoughts on “Roasted Monkfish Wrapped In Speck”
I like the salad in a glass idea (ahem, excuse ;))
Allows me to pretend it’s good for me. Thanks for reading to the end too!
Great recipe! I’ve also had people who usually don’t eat fish eat something similar. You are so right that a chilled light red wine is a great pairing for this — especially a pinot noir that is a bit smoky (as many of them are) since you are using speck. Rosemary would also be nice. Unfortunately monkfish fillet is now about the same price as lobster tail. I’d prefer to use a thermometer to avoid overcooking it.
Pinot would be perfect! Lobster is about the same price per pound in NYC now, but it will cost you over twice as much for dinner for two. I should use the thermometer. You’re far more technical than me! 🙂
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