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2 fillets monkfish |
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butterfly, flatten |
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Grill on cast iron grill until fish begins to come away, turn over, grill other side |
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salt and pepper |
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season |
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oil |
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drizzle over |
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1/2 lemon |
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juice |
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Squeeze over |
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salsa verde |
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large bunch parsley |
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chop together until well mixed |
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Leave at least 1 hour before serving |
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mint |
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4 anchovies |
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drain |
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2 tablespoons capers |
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1 clove garlic |
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chop finely |
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red wine vinegar |
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mix in |
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dijon mustard |
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salt and pepper |
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lots of olive oil |
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