Roasted Monkfish with Picadillo Sauce

Name: Roasted Monkfish with Picadillo Sauce
Ingredients: 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

Can't find monkfish? Any whitefish (or even a salmon fillet) would be great here.

Author:: Joe Piccirillo
Publish date:: Sep 23, 2020

roasted monkfish with picadillo sauce — Photography by Christopher Testani

Recipe by Joe Piccirillo

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


Start to Finish: 25 minutes	Servings: 4

Ingredients

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

Preparation

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.