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Filetto di Pescatrice alla Griglie con Olive in Camicia di Prosciutto
(Monkfish Filet stuffed with Black Olive and Wrapped with Prosciutto)

Serves 4


4 pieces or 6oz/170 gr. monkfish filets
1 cup or 250 ml. Infornate olives; pitted and coarsely chopped
8 slices prosciutto; slightly thicker than normal
4 Tbsp. or 50 ml. olive oil


1. Cut the filets in two and partially butterfly open.

2. Spread the chopped olives into cavity and close.

3. Working with 1 piece at a time, place 2 strips of prosciutto onto a cutting board
and place the monkfish on top, wrap tightly.

4. The monkfish can be cooked on the griddle or barbecued.

5. Drizzle with oil before serving