(Joan Wilder)
Serves 4
| 1 1/2 | pounds boneless monkfish |
| Olive oil (for sprinkling) | |
| Salt and pepper, to taste | |
| 1 | lemon, cut into wedges |
| 1/2 | pomegranate, seeds removed |
| 1/2 | cup pesto |
1. Light a grill or turn on the broiler. Rub the fish with oil, salt, and pepper.
2. Grill or broil the fish close to the heat for 3 minutes on a side or until it is cooked through.
3. Serve with lemon wedges, pomegranate seeds, and pesto.
Adapted from Antica Locanda Montin 
© Copyright 2009 Globe Newspaper Company.
