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Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish

Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

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 כפות שמן זית, מחולקות
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 שיני שום, קצוצות
2 כפות בזיליקום טרי קצוץ
1 כף צלפים מסוננים
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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.