Serrano Ham-Wrapped Monkfish

This meaty fish that has been called poor mans lobster is getting wrapped with Serrano ham and seared golden brown. The fish is served with a nice hearty bean stew and beautifully charred green tomatoes.

Serrano Ham-Wrapped Monkfish with bean stew, fire-roasted green tomatoes

Serves 3-4

Ingredients

12 ounces monkfish, cleaned
4 ounces serrano ham, sliced thin
1/2 teaspoon black pepper
1 tablespoon canola or vegetable oil
4 cups bean stew (recipe follows)
1 cup fire-roasted green tomato (recipe follows)

Directions
  1. Wrap the monkfish with 1 layer of the serrano ham and season with black pepper.
  2. Wrap tightly in plastic wrap and place in refrigerator for 3 hours.
  3. Preheat oven to 375 degrees.
  4. Heat large fry pan to medium heat.
  5. Unwrap monkfish. Add oil to pan and sear on every side until serrano ham is crispy.
  6. Place monkfish on sheet pan and place in oven and cook for 5-8 minutes.
  7. Remove from oven and slice thin with a sharp knife.
  8. Top with charred tomatoes and serve bean stew on the side.

Bean Stew

Makes 4 cups

Bean Stew Ingredients

1/2 sweet onion, chopped
2 tablespoons olive oil
2 cloves garlic, minced
10 each piquillo peppers, pureed
2 bay leaves
1 tablespoon smoked paprika
2 cans white beans
1 quart chicken broth, low sodium
2 tablespoons butter, unsalted
salt to taste

Bean Stew Directions
  1. Heat large saucepan to medium heat.
  2. Add onion and oil and cook until onions are caramelized about 20 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add peppers, bay leaves, paprika, beans and chicken broth.
  5. Turn heat to low and simmer for 30 minutes.
  6. Before serving remove bay leaves and finish by stirring in butter and seasoning with salt to taste.

Fire-Roasted Green Tomatoes

Makes 2 cups

Fire-Roasted Green Tomatoes Ingredients

3 medium-size green tomatoes
1 tablespoon olive oil
1 tablespoon sherry vinegar
3 sprigs sage, chopped
4 tablespoons olive oil
1 teaspoon kosher salt

Fire-Roasted Green Tomatoes Directions
  1. Heat outdoor grill to high heat.
  2. Rub the tomatoes with olive oil, place on grill and cook until skin is charred.
  3. Cool to room temperature and finely chop tomatoes.
  4. Mix with remaining ingredients and keep at room temperature for serving.

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