Roasted Monkfish with Picadillo Sauce

Can't find monkfish? Any whitefish (or even a salmon fillet) would be great here.
Publish date:
roasted monkfish with picadillo sauce

Recipe by Joe Piccirillo

This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.

Start to Finish: 25 minutes

Servings: 4


  • 1 1/2 lb. monkfish fillets, trimmed
  • 4 tbsp. olive oil
  • 1 cup diced onion
  • 3 oz. dried chorizo, finely diced (2/3 cup)
  • 3 garlic cloves, finely chopped
  • 2 tomatoes, chopped
  • 1/4 cup pimento-stuffed green olives, halved
  • 1/3 cup raisins
  • Chopped parsley, for garnish


In baking dish, coat fish with 1 tbsp. olive oil. Roast at 425° for 15 minutes; season. In medium skillet, cook onion, chorizo, and garlic in remaining oil over medium-high for 8 minutes. Add tomatoes, olives, and raisins; simmer for 5 minutes. Spoon over fish; garnish.