Grilled Monkfish With Fresh Salsa Recipes

Steps:

• In a medium bowl, mix together the tomatoes, shallots, jalapeno, garlic, lime juice, cilantro and 1/4 teaspoon of salt. Set aside to let the flavors come together.
• Remove the dark membrane from the monk fish using a sharp knife. Place the fish in a glass dish and pour a splash of olive oil turning fish to coat.
• In a small bowl mix together cumin, chili powder, paprika and salt. Sprinkle over both sides of the fish and rub. Refrigerate for 30 minutes to 2 hours.
• Grill fish over medium-high heat, 5 to 7 minutes per side, depending on the thickness of the fish. Turn only once. Let the fish rest for 5 minutes, top with salsa and serve.

Steps:

• Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
• Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.

Steps:

• Place 6 pieces of monkfish on a skewer, alternating with slices of red and yellow bell peppers. Continue until all fish and peppers are used. Set aside.
• Dice the tomatoes. You should have about 3/4 cup. In a saucepan, combine the orange juice, scallions, salt and pepper. Reduce by half over the grill, about 10 minutes. Add the butter, tomatoes, salt and pepper. Mix well. When the butter is melted, set aside in a warm spot while you cook the brochettes.
• Coat the brochettes with oil and place them over the grill. Cook until done, about 15 minutes, turning occasionally. Place brochettes on serving plates, pour the sauce over them and garnish with fresh cilantro.

Steps:

• Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
• In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
• Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
• Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
• Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.