- 2 pieces monkfish tail (bone and skin removed, and all of the nasty stuff too; about 2½ pounds total)
- Kosher salt and freshly ground black pepper
- 8 ounces thinly sliced prosciutto
- 1 pound fregola , acini di pepe, or orzo
- 1 cup Pesto
- 2 red bell peppers, cored, seeded, and cut into ¼-inch dice
- ¼ cup extra virgin olive oil
- ¼ cup pine nuts, toasted until golden brown
- Rinse the monkfish and pat dry. Season with salt and pepper.
- Arrange half of the prosciutto slices on a work surface, overlapping them to make a rectangle large enough to enclose one of the monkfish tails (use enough prosciutto to enclose the monkfish securely; you may have a couple of slices left over). Lay the fish in the center and fold the prosciutto up and around it to make a tight roulade. If necessary, secure with butcher’s twine or toothpicks. Repeat with the second tail.
- Set seam side down on a plate and refrigerate for 1 hour.
- Preheat a gas grill or prepare a fire in a charcoal grill. Place a piastra on the grill to preheat.
- Meanwhile, in a large pot, bring 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice water bath.
- Drop the fregola into the boiling water and cook until just al dente. Drain and immediately refresh in the ice bath; when it is cool, drain the fregola extremely well.
- In a large bowl, toss the fregola with the pesto and red peppers. Set aside.
- Brush each prosciutto-wrapped tail with 1 tablespoon of the olive oil. Place on the piastra and cook for 6 minutes, unmoved. Gently roll each one over 90 degrees and cook for 4 minutes. Repeat twice, for a total cooking time of about 18 minutes; the internal temperature should be about 150°F in the thickest part of the fish. Transfer to a platter and allow to rest for 10 minutes.
- Cut the tails into ¾-inch slices and arrange nicely on top of the fregola. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the pine nuts, and serve.