Monkfish Bruschetta

1 lb Monkfish filets cut into 1-2 inch strips

Flour for dredging

1 baguette sliced into ½ inch thick slices and brushed with oil

4-5 fresh tomatoes diced

¼ cup chopped basil

¼ cup olive oil

4 cloves garlic minced

¼ cup parmesan cheese shaved

Salt and pepper to taste

4-5 green onions sliced thin

Preheat your grill to high.

Combine everything but the bread, cheese, fish and flour into a bowl to let marinate for 1-2 hours.

Dredge the monkfish pieces in the flour and in a medium size sauté pan, pan fry the fish until golden brown on each side and fully cooked.

Grill the pieces of bread that have been brushed with oil until they have been toasted and have acquired a small amount of char.

To build the bruschetta, lay out the slices of bread and top with the tomato mixture, cheese, monkfish pieces and then basil leaves (optional). Enjoy!