burgundywine.com - Recipes - Monkfish and Oven-Roasted Tomatoes with Green Olive Tapenade

Ingredients

• 1 lb boneless skinless monkfish filet
• 2 tbsps orange juice
• 2 tbsps lemon juice
• 4 tbsps creme fraiche
• 1 scant cup of green tapenade or black
• 6 large heavy tomatoes of equal size
• 2 tbsps extra virgin olive oil
• Fine sea salt
• 2 cloves garlic minced
• 6 tbsps canola oil
• 3 tbsps extra virgin olive oil
• 3 tbsps balsamic vinegar
• 1 tbsp finely grated ginger
• 1 tbsp finely minced shallot
• 1 small clove garlic minced
• small handful of fresh mint chiseled
• couple dashes of tabasco sauce
• 1 tsp soy sauce
• 1 splash fish sauce
• salt and pepper to taste