Pršut Wrapped Monkfish Recipe
This pršut wrapped monkfish recipe combines delicate, firm monkfish wrapped in salty cured prosciutto with creamy cou cou and vibrant spicy wilted tomatoes. Featured on CombiNation, the dish blends the culinary traditions of Barbados and Croatia, pairing Caribbean spices and coconut flavors with European charcuterie techniques for a refined, balanced plate.
The Inspiration
Inspired by Barbados’ traditional cou cou and Croatia’s renowned cured meats like pršut, this dish merges land and sea with bold seasoning and layered textures. The monkfish is wrapped in prosciutto to add saltiness and crispness, while the cou cou provides a smooth, comforting base made from cornmeal and okra. The spicy tomato sauce introduces acidity, heat, and coconut richness, tying the elements together. This recipe reflects Craig Wong’s fusion philosophy—combining heritage ingredients with modern plating and technique to create a dish that is both culturally rooted and contemporary.
Ingredients
Cou cou
- 4 cups (950 ml) water
- 1 cup (240 ml) cornmeal
- 3 tablespoons (45 ml) coconut oil
- 4 okra pods, slice very thin
- Salt and pepper
- Coconut oil, for brushing
Pršut Wrapped Monkfish
- 2 4-ounce (113 g) portions monkfish
- 8 slices of prsut (prosciutto), divided
- Oil, to sear
- Pepper
- 2 tablespoons (30 ml) butter
Spicy Wilted Tomatoes
- 8 cherry tomatoes, halved
- 1 scotch bonnet, finely chopped
- 2 tablespoons (30 ml) olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons (10 ml) Caribbean curry powder
- ¼ cup (60 ml) coconut milk ½ cup
- ½ lime, juice
- 1 tablespoon (15 ml) white wine vinegar
- 1 tablespoon (15 ml) chopped parsley
- Salt
Method
For the Cou cou
- Boil water and slowly whisk in the cornmeal. Switch to a wooden spoon and continue to mix for 8-10 minutes until a smooth porridge comes together.
- Mix in coconut oil and season with salt and pepper.
- Spread into a small sheet pan in an even layer and arrange slices of okra over the mixture in three rows, not overlapping.
- Transfer to refrigerator and chill overnight.
- Before serving, preheat oven to 425 F (220 C).
- Slice small 1 x 4-inch (2.5 x 10 cm) rectangles out of the chilled cou cou, brush with coconut oil, and bake for 8 minutes.
For the Monkfish
- Season monkfish with black pepper. Lay two slices of pršut on a cutting board in, overlapping, then roll neatly around one of the monkfish portions. Repeat for all four portions.
- Before serving, heat a small amount of oil in a skillet over medium heat and cook the fillet, turning as needed. Add butter, continue cooking while basting with the butter, until the pršut is crispy, and the fish is cooked through.
For the Spicy Wilted Tomatoes
- At the same time as the fish, prepare the tomatoes. Heat olive oil in a sauté pan over medium heat, add the garlic, shallot and scotch bonnet and sweat 1-2 minutes until the onion is translucent.
- Add the curry powder, coconut milk, lime, and vinegar and cook 4-5 minutes at a light simmer.
- Add the tomatoes, toss gently, and cook 1-2 minutes, until softened but keeping their shape.
- Season with salt and finish with chopped parsley.
To Serve
- Spoon out one small pool of the coconut sauce from the tomatoes at the top middle of a dark plate, then make a circular swirl around the plate.
- Lay the hot cou cou rectangle in a vertical line on the right middle of the plate, just overlapping the sauce.
- To the left of the cou cou, place the monkfish fillet slightly over the pool of sauce, with the flat side parallel to the cou cou cake.
- Arrange 4-5 of the wilted tomatoes around the plate leaning against the fish and the cou cou cake.
Serving Suggestions
This pršut wrapped monkfish recipe is ideal for elegant dining or special occasions where presentation and technique matter. Pair it with a crisp white wine such as Sauvignon Blanc or a light Chardonnay to complement the richness of the prosciutto and the coconut-based sauce. A simple citrus salad or lightly steamed greens can help balance the dish’s richness and spice.