Broiled Monkfish with Kalamata Olives

• 2 ea.Monkfish fillets, about 3/4 lb. each, about 1-inch thick
• 3 Tbsp. Olive oil
• 1/2 cup Tomatoes, cored and coarsely chopped
• 1/2 cup Pitted Kalamata olives, coarsely chopped
• 1 Tbsp. Fresh parsley, chopped
• 1 tsp. Fresh garlic, minced
• 1 tsp. Balsamic Vinegar
• 1 ea. Lemon, quartered
• Sea Salt (add to personal taste)
• Black pepper, ground (add to personal taste)

Instructions

1) Place the monkfish fillets in a lightly greased broiling pan. Brush the fillets with olive oil and season with sea salt and pepper to taste. 2) Separately mix the tomatoes, olives, parsley, garlic, and vinegar with a small amount of olive oil to coat. Set aside. 3) Place the pan with the monkfish fish under the broiler, changing its position at least every 2 minutes so they begin to brown evenly. Baste once or twice with the juices from the bottom of the pan to retain moisture. 4) After 4 minutes top each fillet with the olive and tomato mixture and continue broiling another 4 to 5 minutes until done. Avoid overcooking. 5) Serve immediately with lemon garnish.

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