Ingredients
- 1 untreated (about 12x10x1-inch) red cedar plank
- 3 tablespoons olive oil, divided
- 2 plum tomatoes, halved lengthwise
- 1 small sweet onion (such as Vidalia or Maui), quartered
- 1 large red bell pepper, halved lengthwise
- 1/2 cup Kalamata olives, pitted, coarsely chopped
- 3 anchovy fillets, finely chopped
- 2 garlic cloves, chopped
- 2 tablespoons chopped fresh basil
- 1 tablespoon drained capers
- 1 tablespoon white balsamic vinegar or unseasoned rice vinegar
- 4 6-ounce monkfish fillets
- 8 long thin slices prosciutto
Description
Planking Is A Great Way To Cook Because It Simultaneously Bakes, Grills, And Smokes The Fish While Keeping It Intact.
Bon Appetit Magazine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter