Grilled Monkfish With Pancetta or Smoked Ham

Chef Marie

  • 4 six ounces monkfish filets
  • 4 large slices of Pancetta or smoked ham
  • 8 fresh basil leaves
  • Garlic powder
  • Salt and pepper to taste

    Lightly season the monkfish and sprinkle a little garlic powder all over the fish. Spread two basil leaves on each filet center. Wrap the filet and basil with the Pancetta or smoked ham slice. Brush with oil and grill for 5 minutes, time may vary based on thickness of the fish. Moisten with oil and turn the fish over. Grill until the flesh starts to flake, approximately another 3 to 5 minutes. Serve immediately with your favorite grilled vegetables, asparagus or salad.

    Comments: You may substitute the fish with a mild flavored fish filet.

    Makes 4 servings.