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Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish

Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This Mediterranean-inspired cedar-planked monkfish is a vibrant addition to any summer menu. By slowly roasting the fish on a soaked wood plank, you infuse the meaty fillets with a delicate smokiness that perfectly complements the robust flavours of the fire-roasted relish. Monkfish is often called the 'poor man’s lobster' due to its firm, succulent texture, making it an excellent candidate for the barbecue as it holds its shape beautifully while remaining incredibly moist.

As a heart-healthy dish, this recipe focuses on lean protein and nutrient-dense vegetables. The homemade puttanesca relish, featuring charred peppers, tomatoes, and salty capers, adds a punchy depth without the need for heavy sauces. Wrapped in a thin layer of savoury prosciutto, these fillets are as impressive to look at as they are to eat. Serve this alongside a fresh green salad or some steamed samphire for a sophisticated, light dinner.

Ingredients for Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish

1 untreated (about 12x10x1-inch) red cedar plank
3 बड़े चम्मच जैतून का तेल, विभाजित
2 plum tomatoes, halved lengthwise
1 small sweet onion (such as Vidalia or Maui), quartered
1 large red pepper, halved lengthwise
80g Kalamata olives, pitted, coarsely chopped
3 anchovy fillets, finely chopped
2 लहसुन की कलियाँ, कटी हुई
2 बड़े चम्मच कटा हुआ ताज़ा तुलसी
1 tablespoon drained capers
1 tablespoon white balsamic vinegar or unseasoned rice vinegar
110g monkfish fillets
8 long thin slices prosciutto

How to make Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish

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 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.

Peel 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.)

Sprinkle 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.

Drain cedar plank. Place fillets on plank. Spoon 60ml relish atop each fillet and press to adhere. Place plank on grill; cover barbecue. Cook fish until just opaque in centre and thermometer inserted into centre registers 49°C, checking occasionally and spraying plank with water if beginning to burn, about 18 minutes. Transfer fish to plates. Serve, passing remaining relish.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.