|1 1/2||pounds boneless monkfish|
|Olive oil (for sprinkling)|
|Salt and pepper, to taste|
|1||lemon, cut into wedges|
|1/2||pomegranate, seeds removed|
1. Light a grill or turn on the broiler. Rub the fish with oil, salt, and pepper.
2. Grill or broil the fish close to the heat for 3 minutes on a side or until it is cooked through.
3. Serve with lemon wedges, pomegranate seeds, and pesto.
Adapted from Antica Locanda Montin