Monkfish with Feta Crostini

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

4 pieces, 150 g (5 oz) each monkfish, trimmed
4 pieces, 60 g (2 oz each) feta cheese
2 onions, sliced
500 ml (2 cups) cherry tomatoes, halved
30 ml (2 tbsp) fresh thyme leaves
Salt and freshly ground pepper, to taste
60 ml (1/4 cup) olive oil
175 ml (2/3 cup / 90 g) feta, crumbled
30 ml (2 tbsp) dried tomatoes, cut in strips
1/2 baguette, sliced thinly

Directions

  1. Preheat the barbecue.
  2. With a sharp knife, cut a slit in each piece of fish and insert a piece of feta.
  3. Cut four pieces of aluminum foil large enough to make packets for the fish. Oil the foil lightly.
  4. Arrange some onion slices on each sheet, then top with a piece of fish, some cherry tomato halves, thyme and salt and pepper.
  5. Close the packets, folding the edges to seal well.
  6. Place the packets on the grill and cook over medium heat for 10 minutes.
  7. Spread the baguette slices with the remaining feta, garnish with dried tomato strips and drizzle with oil.
  8. Just before the fish is done, place the crostini on the grill to melt the cheese.
  9. Slit open the packages and serve with the crostini.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2617