lotte cigare (Monkfish cigars)

monkfish rolled in prosciutto  lotte cigare (Monkfish cigars)   

lotte cigare
(Monkfish cigars)

 serves 4

what you need:

2 beautiful Monkfish fillets (approximately ½ pound each)
8 slices of prosciutto (Prosciutto di Parma)
kosher salt (as needed)
freshly ground black pepper (as needed)
olive oil (as needed)
fresh minced Italian parsley (optional for garnish)

how to:

  • Season. Drizzle olive oil over the Monkfish fillets and and season lightly with salt and pepper.  monkfish
  • Wrap. Lay 4 strips of prosciutto on parchment paper. The strips should slightly overlap one another. Lay a fillet across the 4 slices. Fold the top of the slices down over the fillet and continue to roll the fillet in the slices. Repeat for the second fillet.
monkfish and prosciutto
 
 
monkfish and prosciutto
 
monkfish rolled in prosciutto
  • Grill. Over a medium flame, place the wrapped Monkfish fillets on a pre-heated grill. Grill for 2 minutes and then turn over the fillets (using tongs) and finish grilling for another 3 minutes on the other side. The fish is done when it is opaque (and not translucent or clear). Instead of a grill, you can fry the fillets in a pan over a medium-high flame (use a small amount of olive oil in the pan to prevent sticking and fry for 5 minutes until done).
monkfish rolled in prosciutto
 
monkfish rolled in prosciutto  cut open
  • Serve. Cut the wrapped fillets into medallions (about one inch in width). Place the medallions on a plate or skewer with wooden or metal skewer.
  • Garnish. Add minced Italian parsley and sprinkle with salt and piment d’espelette.

 

 

 

 

 

 

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