Name: Hickory-Roasted Monkfish Veracruzana
Yield: Makes 2–4 servings
Cuisine: American
Ingredients: 1 tablespoon sherry vinegar; 1 cup finely chopped tomatoes; Kosher salt and freshly ground black pepper; Grated zest and juice of 1 lemon; 1 teaspoon smoked paprika; 3 cloves garlic, finely grated with a zester; 1 cup pitted and chopped Castelvetrano olives; ¼ cup finely chopped fresh flat-leaf parsley; ¼ cup extra-virgin olive oil; 2 monkfish loins, about 12 oz each; 2 green onions, white and green parts, thinly sliced; 2 cloves garlic, finely grated with a zester; 2 tablespoons crushed Calabrian chile (optional); 1 cup finely chopped fire-roasted red sweet peppers

Preparation info

Makes
2–4
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Monkfish is known for its mild, slightly sweet, and firm flesh that is often compared to lobster. In the United States, it is sustainably managed and responsibly wild caught year-round from Maine to North Carolina. In terms of flavor, texture, muscle structure, and cooking dynamic, monkfish is one of the most unique seafood species on the market. It cooks and eats more like a piece of terrestrial protein than it does a finfish, and given the fillets are similar in shape and size to a pork t