{"id":878,"date":"2010-07-23t08:28:41","date_gmt":"2010-07-23t12:28:41","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=878"},"modified":"2021-07-16t16:59:09","modified_gmt":"2021-07-16t16:59:09","slug":"grilled-pancetta-wrapped-monkfish","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/grilled-pancetta-wrapped-monkfish\/","title":{"rendered":"grilled pancetta-wrapped monkfish"},"content":{"rendered":"<p><em>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!\u00a0<\/em><\/p>\n<p><em>this recipe is also great simply coated with the marinade and roasted at 375\u00ba for 10 minutes per inch or until opaque.<\/em><\/p>\n<ul>\n<li><a href=\"\/\/www.bulkreeftv.com\/recipes\/2010\/07\/pancetta-wrapped-monkfish-on-the-grill\/attachment\/monkfish_raw\/\" rel=\"attachment wp-att-880\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-880 size-full\" style=\"border: 0pt none;\" title=\"monkfish in lemon-rosemary marinade\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2010\/07\/monkfish_raw.jpg\" alt=\"\" width=\"347\" height=\"441\" \/><\/a>1.5\u20132 lbs of butterflied monkfish fillet (thickness should be between 1.25-1.5 inches)<br \/>\n1\/4 c olive oil<br \/>\n4 springs rosemary<br \/>\n3 cloves garlic (fine chop)<br \/>\n5 thin slices lime or lemon<br \/>\njuice of 1\/2 lemon<\/li>\n<\/ul>\n<p>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\u20134 inch intervals. tie with butcher string to secure as best you can.<\/p>\n<p>preheat grill and make sure it is clean and oiled. once it&#8217;s ready, grill the pancetta-wrapped fillets for about 5 minutes a side following <a title=\"the canadian rule, explained\" href=\"\/\/www.bulkreeftv.com\/the-canadian-rule-explained\/\" target=\"_blank\" rel=\"noopener noreferrer\">the canadian rule<\/a>. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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! <\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[111,26],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/878"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=878"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/878\/revisions"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=878"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}