Chef David’s Prosciutto Wrapped Monkfish with Balsamic-Brown Butter

For The Monkfish

2 Monkfish Fillets (5-6 oz each, boneless)

2 Pieces thinly slice prosciutto

1 T. Vegetable Oil

Salt & Black Pepper

-        Lay each piece of prosciutto down on a clean cutting board, vertically.

-        Pay dry the monkfish fillets with a clean kitchen towel or paper towels and lay each piece at the beginning of the prosciutto slices closest to you.

-        Roll the fish upward to the end of the prosciutto until it’s all wrapped. If there are any loose areas of the prosciutto, just press it tight with your hands and it will adhere.

-        In a sautee pan, heat the vegetable oil until it just starts to smoke. Season the wrapped fish with salt and black pepper and place into the pan.

-        Turn the flame down to medium and cook on all sides until the prosciutto is golden brown all around.

-        Put the pan with the fish into a 400 degree oven and cook about 7-8 minutes to allow the fish to cook all the way through the center.

-        Take fish from the pan and place on a dry paper towel and allow to rest for a few minutes.

Balsamic-Brown Butter

¼ Lb. Unsalted butter

¼ Cup Balsamic Glaze (available in supermarkets next to the conventional balsamic vinegar)

Salt & Black Pepper

-        In a small saucepot, melt the butter over medium heat until it gets just past the golden brown stage. Should take about 10 minutes.

-        Once the butter is almost dark brown, add the balsamic vinegar and whisk thoroughly until all blended. Season with Salt & Pepper.

To Assemble

Cut each monkish fillet in half and set both pieces on a plate. Sprinkle a little salt onto the cut side of the fish. Whisk the brown butter well and then spoon all around the fish on the plate and serve.