Herb Crusted Monkfish with Zucchini Salsa Recipe | Epicurious.com
"This recipe sponsored by Black Swan Vineyards..."
INGREDIENTS
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4 40-ounce monkfish fillets
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Olive oil, for cooking
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1 1/2 ounces fresh sourdough breadcrumbs
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1/2 ounce cilantro leaves
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1/3 ounce pinenuts, roasted
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1/3 ounce fresh finely grated parmesan
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1 tablespoons olive oil
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Sea salt and freshly ground pepper, to taste
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2 ounces small green zucchinis, blanched and finely diced
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1 fluid ounce extra virgin olive oil
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1/2 fluid ounce fresh lemon juice
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1/2 ounce Spanish (red) onion, finely diced
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3 ounces vine-ripened tomatoes, quartered, seeded and finely diced
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1 ounce Ligurian olives
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Sea salt and freshly ground pepper, to taste
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