grilled pancetta-wrapped monkfish

serves 4. this dish is marinated with lots of lemon and rosemary which contrast so nicely with the firm texture of the monkfish and the salty, crispy pancetta! 

this recipe is also great simply coated with the marinade and roasted at 375º for 10 minutes per inch or until opaque.

• 1.5–2 lbs of butterflied monkfish fillet (thickness should be between 1.25-1.5 inches)
  1/4 c olive oil
  4 springs rosemary
  3 cloves garlic (fine chop)
  5 thin slices lime or lemon
  juice of 1/2 lemon

whisk ingredients together and marinade the fish for 15 minutes to a half hour. remove fish from marinade (reserve for later) and wrap the fillets in pancetta at 3–4 inch intervals. tie with butcher string to secure as best you can.

preheat grill and make sure it is clean and oiled. once it’s ready, grill the pancetta-wrapped fillets for about 5 minutes a side following the canadian rule. check for doneness by taking a peek in a thick part of the fillet after about 8 minutes of total cooking time. once fillets are just opaque. remove from the grill to a platter to rest for a moment. meanwhile, put remaining marinade in a sauce pan and boil for a minute or two until the garlic starts to brown, then use as a sauce over the fish.