YIELD: 1 serving
4 Tbsps. oil
1 cup onion, diced
2 cloves garlic, chopped
4 roasted red peppers, chopped
salt and black pepper, to taste
6 oz. monkfish tail
4 slices prosciutto
2 Tbsps. oil
1. Preheat oven 350°F. Heat oil in saucepan on medium heat. Add garlic and onion; cook until onions are translucent. Add chopped roasted red peppers and water. Bring mixture to a boil and reduce down until half of the liquid has evaporated.
2. Puree mixture with immersion blender or food processor, carefully. Once completely smooth, season sauce with salt and pepper to taste.
3. Season monkfish with salt and pepper and wrap in prosciutto. In a sauté pan on medium heat add 2 Tbsp. of oil and sear the wrapped monkfish on all sides. Once browned remove from sauté pan and place in an oven safe pan. Finish cooking in oven for 10 to 15 minutes. Option: Serve with green beans sautéed in butter.
Photo and Recipe: Chef Ernie Quinones, executive chef, University of Massachusetts-Boston, Sodexo