spring vegetable salad with monkfish skewers
spiedini di pescatrice con fave e asparagi
TOTAL TIME: 40 minutes
MAKES: 4 servings
Meaty monkfish cooks up beautifully on the grill and looks amazing set against a colorful and seasonal salad. An easy balsamic reduction, drizzled over the fish just before serving, make this dish a standout.
- 2 cups shelled fresh fava beans (2 to 2 1/4 pounds in pods)
- 1/2 cup fresh shelled or frozen peas
- 16 asparagus spears
- 4 ounces sugar snap peas, strings removed
- 1 large carrot, shaved with vegetable peeler to create ribbons
- 1 small turnip, peeled and thinly shaved into rounds
- 1 1/2 pounds monkfish fillet, cut crosswise into 1-inch pieces
- 1 1/2 tablespoons extra-virgin olive oil plus more for drizzling
- 3/4 teaspoon paprika
- Fine sea salt
- Freshly ground black pepper
- 6 tablespoons balsamic vinegar
- Flaky coarse salt
Bring a medium saucepan of water to a boil. Add beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice water to stop cooking (reserve cooking liquid). Drain beans, then gently peel and discard skins.
Refill bowl with ice water. Return bean cooking liquid to a boil; add beans, peas, asparagus and snap peas; simmer 3 minutes, then add carrot and turnip; simmer 1 minute more. Drain vegetables, then submerge in ice water for 1 minute to stop cooking. Drain well, then transfer to a large plate and gently pat dry.
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Meanwhile, in a large bowl, combine fish, oil, paprika, 1/2 teaspoon fine sea salt and a generous grinding of pepper. Thread fish onto 8 skewers.
Put vinegar in your smallest saucepan and, over very low heat so that the vinegar reduces but does not burn, gently simmer until thickened and reduced by half, about 3 minutes (the larger the pan, the faster the vinegar will reduce, so keep an eye on it, as the reduction can happen fast). Remove from heat.
Season skewers with salt and pepper. Grill on lightly oiled grill rack, turning occasionally, until fish is opaque in center and singed in places, about 10 minutes. Transfer skewers to a large platter.
Arrange vegetables on serving plates; drizzle with oil and crush flaky coarse salt over the top. Arrange skewers on top and drizzle with reduced vinegar.
Photo by Ellen Silverman
Food styling by Maggie Ruggiero; prop styling by Amy Wilson
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