Prosciutto Braised Monkfish


  • 4 (6-8 ounce) boneless, skinless monkfish fillets
  • 4 thin slices Prosciutto ham
  • 1 tablespoon olive oil
  • 8 ounces baby artichokes, trimmed and quartered*
  • 6 cloves garlic, quartered lengthwise
  • 1/4 cup white wine
  • 1 cup low sodium chicken broth
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped rosemary
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 (15 1/2 ounce) cans white beans, drained and rinsed
  • 1 cup California Black Ripe Olives, whole, pitted
  • 2 tablespoons chopped parsley


  1. Wrap each monkfish fillet with one slice of Prosciutto.
  2. Heat 1 1/2 teaspoons olive oil in a large oven-proof sauté pan over medium-high heat.
  3. Add Prosciutto wrapped monkfish fillets and cook for 2-4 minutes, turning occasionally until browned on all sides.
  4. Transfer to a clean plate and set aside.
  5. Pour remaining oil into pan and heat over medium-high.
  6. Stir in artichokes and garlic and cook for 2-4 minutes until golden brown.
  7. Add wine, then stir in chicken broth, thyme, rosemary, salt and pepper.
  8. Return fish to pan and bring to a boil, then place in a 450 degree oven for 10 minutes.
  9. Remove from oven, turn fish, add beans and California Ripe Olives and return to oven for another 10 minutes until cooked through.
  10. Transfer monkfish to a clean cutting board and stir parsley into artichoke bean mixture.
  11. Slice each piece of fish in half into two thick medallions.
  12. To serve spoon approximately 1 cup of artichoke mixture onto a plate and top with two fish medallions.

    *substitute artichoke hearts when baby artichokes are unavailable.