From Passionate About Fish
Monkfish is a truly wonderful fish.
It has firm white flesh which resembles lobster meat. Once sold as a cheap alternative to scampi it now fetches well deserved recognition, although this has also meant that it has become a bit of a luxury!
Ingredients (serves 4) 1 large monkfish tail around 750g, skinned and filleted 1 pack of Parma ham (85g-100g) Fresh pesto Freshly ground black pepper Oil for cooking For the pesto 25g pine kernels - chopped 25g garlic cloves - chopped 25g grated parmesan cheese 15g fresh basil leaves 60ml extra virgin olive oil Method Firstly make the pesto.
