Name: Cedar-Planked Monkfish with Fire-Roasted and Puttanesca Relish
Yield: 4 Servings
Ingredients: 1 untreated (about 12x10x1-inch) red cedar plank; 3 tablespoons olive oil, divided; 2 plum tomatoes, halved lengthwise; 1 small sweet onion (such as Vidalia or Maui), quartered; 1 large red bell pepper, halved lengthwise; 1/2 cup Kalamata olives, pitted, coarsely chopped; 3 anchovy fillets, finely chopped; 2 garlic cloves, chopped; 2 tablespoons chopped fresh basil; 1 tablespoon drained capers; 1 tablespoon white balsamic vinegar or unseasoned rice vinegar; 4 6-ounce monkfish fillets; 8 long thin slices prosciutto

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