Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish

Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish
Photo by Brian Leatart

Ingredients

  • ½ cup Kalamata olives
  • 1 tablespoon white balsamic vinegar or unseasoned rice vinegar
  • 2 tablespoons fresh basil
  • 4 6-ounce monkfish fillets
  • 2 plum tomatoes
  • 1 large red bell pepper
  • 8 long thin slices prosciutto
  • + 6 more ingredients
    • 1 untreated red cedar plank
    • 2 garlic cloves
    • 3 anchovy fillets
    • 3 tablespoons olive oil
    • 1 small sweet onion (such as Vidalia or Maui)
    • 1 tablespoon capers

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

View full recipe at Epicurious

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