Olive-Roasted Monkfish

Name: Olive-Roasted Monkfish
Yield: serves 4
Ingredients: 1 cup/150 grams salt-cured olives, pits removed; 1/4 cup/65 grams buckwheat honey; 1/4 cup/62.5 grams fresh brewed coffee; 2 1/8 pounds/900 grams monkfish tails, bone-in, cleaned; 2 scallions, thinly sliced

December 9, 2011

In this recipe we use the olive sauce both to glaze the fish during roasting and to serve alongside it. It has an elusive sweet, savory flavor that will have your dinner guests smiling. It’s also a good use of leftover coffee. Leftover sauce is wonderful with grilled steaks and tossed over roasted potatoes.

Recipe notes

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