I'm craving a big, toothsome piece of fish, monkfish to be precise, but am hazy on the recipe preparation. Hazy until Chef Jamie Oliver's site cleared the fog. His seafood recipes alone have earned him his toque, this Monkfish recipe being no exception. After deciphering the British nomenclature and tweaking the ingredients, the end result was superb.

Monkfish releases alot of fluid while roasting and I want a roast, not a poach. Chef Oliver gives the reader a tip to avoid that calamity: Salt the monkfish and let the fish rest on paper towels 1 hour prior to cooking. He instructs that this will release excess moisture.

I purchased my monkfish from Monahan's Seafood in Kerrytown. Of course all of their fish is exceptional but I like the fact Mike Monahan receives his monkfish in it's entirety, bone and all, and fillets the fish from the bone to order. If you're interested in the details and more monkfish minutia, check out my Bouillaibaisse recipe.

Yield: 3-4 servings Time to rest salted monkfish: 1 hour Active time: 25 minutes Cost: apx. $24.00

Ingredients:

2 pounds monkfish fillets 2 tablespoons extra virgin olive oil, divided 1/4 cup white balsamic vinegar 1 (14 oz.) can diced tomatoes, drained 1 teaspoon minced garlic ½ cup kalamata olives, roughly chopped 1 tablespoon capers, drained 2 teaspoons fresh thyme or oregano, chopped, plus extra sprigs for garnish Red pepper flakes, optional

Directions

1. Place paper towels on a baking sheet; place monkfish on towels and lightly sprinkle with kosher salt. Let excess moisture drain from fish, refrigerated, 1 hour. 2. Preheat oven to 400°. In a large nonstick sauté pan, heat oil to medium-high heat. 3. Pat the fillets dry with paper towels. When the pan is very hot, place them in the skillet. Sear the flesh side of fish for 2 to 3 minutes, or until lightly browned. 4. Cover a baking sheet with lightly oiled foil or parchment. Remove fish from pan and place on prepared baking sheet, skin-side down, on middle rack of oven. 5. While fish bakes, add balsamic vinegar to the pan and, over high heat, let reduce for one minute. Add tomatoes, garlic and remaining olive oil to pan; reduce heat and simmer 3-4 minutes or until the sauce begins to thicken. Add kalamata olives, capers, and herbs to pan and simmer two additional minutes. Remove the sauce from the heat. 6. The monkfish is done when it flakes easily and the interior is opaque, 8-12 minutes. Remove the fish from the oven and divide the pieces between 3-4 plates. Spoon tomato relish over fish and serve.