Grilled Monkfish with Olive and Parsley Salsa

Serves 4
Time 1 hr 20 min
Grilled Monkfish with Olive and Parsley Salsa

Topped with a refreshing lemony olive-herb salsa, this tender grilled monkfish comes together in a snap. Serve with garlic bread and a green salad. To butterfly monkfish, slice through the center of the fillet, cutting almost, but not completely through, then open up like a book.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    3/4 poundboneless, skinless monkfish fillets, butterflied
    1/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1 cupmixed pitted olives
    1/2 cupfresh flat-leaf parsley
    1 tablespoonfresh oregano
    1 tablespoonlemon juice
    1 tablespoonextra-virgin olive oil

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Method

Season fish all over with salt and pepper.


Cover and refrigerate for 1 to 2 hours.


Prepare a grill for medium-high heat cooking.


Meanwhile, combine olives, parsley, oregano and lemon juice in a food processor and pulse until coarsely chopped; set salsa aside.


Pat fish dry with paper towels and brush on both sides with oil.


Grill, flipping halfway through, until opaque in the middle and just cooked through, 8 to 10 minutes.


Transfer to plates and spoon salsa over the top.

Nutritional Info

Serving Size

Calories

150

Total Fat

9g

Saturated Fat

1g

Cholesterol

20mg

Sodium

420mg

Total Carbohydrate

3g

Dietary Fiber

1g

Total Sugars

0g

Protein

13g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.