← Back to Search Results
grilling Italian
Monkfish in Prosciutto with Pesto Fregola

Comments: 0
 

Recipe

So delicious, with crisp, salty, porky prosciutto enveloping the mild, tender fish. Refrigerating the fish before cooking it helps make its “shirt” of prosciutto adhere. Nutty, flavorful fregola tossed with pesto adds another dimension.

Yield: Serves 6

Ingredients

  • 2 pieces monkfish tail (bone and skin removed, and all of the nasty stuff too; about 2½ pounds total)
  • Kosher salt and freshly ground black pepper
  • 8 ounces thinly sliced prosciutto
  • 1 pound fregola , acini di pepe, or orzo
  • 1 cup Pesto
  • 2 red bell peppers, cored, seeded, and cut into ¼-inch dice
  • ¼ cup extra virgin olive oil
  • ¼ cup pine nuts, toasted until golden brown

Directions

Rinse the monkfish and pat dry. Season with salt and pepper.

Arrange half of the prosciutto slices on a work surface, overlapping them to make a rectangle large enough to enclose one of the monkfish tails (use enough prosciutto to enclose the monkfish securely; you may have a couple of slices left over). Lay the fish in the center and fold the prosciutto up and around it to make a tight roulade. If necessary, secure with butcher’s twine or toothpicks. Repeat with the second tail.

Set seam side down on a plate and refrigerate for 1 hour.

Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.

Meanwhile, in a large pot, bring 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice water bath.

Drop the fregola into the boiling water and cook until just al dente. Drain and immediately refresh in the ice bath; when it is cool, drain the fregola extremely well.

In a large bowl, toss the fregola with the pesto and red peppers. Set aside.

Brush each prosciutto-wrapped tail with 1 tablespoon of the olive oil. Place on the piastra and cook for 6 minutes, unmoved. Gently roll each one over 90 degrees and cook for 4 minutes. Repeat twice, for a total cooking time of about 18 minutes; the internal temperature should be about 150°F in the thickest part of the fish. Transfer to a platter and allow to rest for 10 minutes.

Cut the tails into ¾-inch slices and arrange nicely on top of the fregola. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the pine nuts, and serve.


© 2008 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Pesto. For nutritional information on Pesto, please follow the link above.

613kcal (31%)
39mg (4%)
52mg (87%)
83mcg RAE (3%)
1114mg
97mg
46g
2g
5g
61g
69mg (23%)
1349mg (56%)
3g (16%)
19g (29%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
new-american-table New American Table
by Marcus Samuelsson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lidias-italy Lidia's Italy
by Lidia Bastianich
american-masala American Masala
by Suvir Saran
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
desserts-4-today Desserts 4 Today
by Abby Dodge
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?