Monkfish Tail wrapped in Prosciutto Recipe

This is a delicious recipe that combines the savory taste of prosciutto with the meaty texture of monkfish. It’s an easy dish to whip up, but it looks and tastes gourmet.

Ingredients:

• 2 monkfish tails, trimmed and cleaned
• 6 prosciutto slices
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place each monkfish tail on a clean surface and salt and pepper the top side.
3. Sprinkle minced garlic over the monkfish tails and drizzle with olive oil.
4. Take 3 prosciutto slices and lay them flat, slightly overlapping. Place the monkfish tail at one end of the prosciutto slices and wrap it carefully around the monkfish.
5. Melt the butter into a pan over medium heat. Place the wrapped monkfish tail into the pan, seam side down.
6. Cook for 2-3 minutes, turning occasionally, until the prosciutto is golden brown.
7. Transfer the pan into the preheated oven and cook for 10-12 minutes, or until the monkfish is cooked through.
8. Remove from the oven and let the monkfish rest for a few minutes before serving.

Serving Suggestions:

Serve the monkfish tail warm alongside a simple salad dressed with a lemon vinaigrette or a side of fresh grilled asparagus.