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Grilled monkfish

(Joan Wilder)
October 21, 2009

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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