Pimentón Spiced Monkfish Wrapped with Jamon Serrano

Served with olive oil smashed potatoes and manzanilla olive finished with a marcona almond vinaigrette. Served as main course.

Winner of the 2006 Professional Third Prize

Submitted by Christine Ching of Wine Dinners
A Personal Chef Service in Honokaa, Hawaii

Makes 3 Servings

For Monkfish

2 Pieces/Fillets Monkfish, cleaned (6oz-7oz each)
6 slices Jamon Serrano
2 tsp Pimentón (agridulce)
Salt and Pepper
1 Tbs extra virgin olive oil from Spain

For Potatoes

1 lb Fingerling potatoes or small red potatoes
¼ cup extra virgin olive oil from Spain
Salt and Pepper

Olive-Almond Vinaigrette

2 tablespoons Italian Parsley, minced
2 tablespoons shalllots, minced
1 tablespoon Manzanilla Olives, chopped
2 tablespoons toasted Marcona almonds, chopped
1 tablespoon Lemon Juice
1/3 cup extra virgin olive oil from Spain
Salt to taste

Preparation for Monkfish

Sprinkle fillets evenly all over with pimentón. Lay out 3 jamon serrano slices with the long sides parallel and slightly overlapping to form a rectangle. Place fillet at edge of rectangle, parallel to the short side of the slices. Roll the fish and jamon tightly so the jamon completely covers the fish. Repeat with remaining jamon and filet. Cut the fish at a slight angle, into 3-4 medallions about 1-inch thick.

Season cut sides with salt and pepper. Heat non-stick sauté pan on medium high heat and add olive oil to pan. When oil is hot, place fish cut side down in pan. Reduce heat to medium and cook for 2-3 minutes, then turn over and cook for another 2-3 minutes. Fish should be just done.

Preparation for Olive Oil Smashed Potatoes

Put potatoes in pot, cover with cold water and add 1 teaspoon salt. Bring to boil over high heat and reduce heat to medium and cook until easily pierced with a fork. Drain potatoes and put into large bowl. With a large sturdy spoon or fork, break potatoes into large chunks. Pour extra-virgin olive oil over potatoes. Stir to coat potatoes and break up potatoes a little more. Season to taste with salt and pepper.

Preparation f or Spanish Olive-Almond Vinaigrette

Combine all ingredients in small bowl except olive oil. Whisk in olive oil and season to taste with salt.

To Serve

Spoon potatoes onto center of 3 plates. Divide monkfish medallions evenly around potatoes, overlapping slightly. Top monkfish with 1 tablespoon of vinaigrette and drizzle any remaining vinaigrette around plate.