GRILLED MONKFISH MEDALLIONS WITH ROASTED RED PEPPER PURÉE

SERVES 4

Monkfish is a delicious fish that lends itself to many methods of cooking, but I found out the hard way that it must be prepared properly. For example, I saw a recipe in which the tails were cut on the diagonal, I suppose to make larger pieces than cutting into straight medallions. I tried that and it was a disaster. The resulting cooked fish was very tough, which took away from its delicate flavor. Maybe I just overcooked the fish or, perhaps, I cut on too sharp of an angle. In any case, I tried the recipe again using the medallions and it worked perfectly. This is the result. It is quick, easy and very healthy. The Red Pepper Purée may be made ahead and refrigerated, bringing to room temperature before serving.

INGREDIENTS

2 monkfish tails, about one pound each, skin and membrane removed, cut into about 1-1/2 inch thick medallions

Salt and pepper to taste

Olive oil

Roasted Red Pepper Purée with Garlic, Lemon and Basil (with the optional fennel)

Season the medallions with salt and pepper. Heat a grill pan over medium-high heat. Brush or spray with olive oil. Add the medallions and grill until lightly browned and done, about 3 minutes per side, adjusting the heat of the pan as needed. Serve immediately with a little red pepper purée on top or on the side.

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