Instructions

1. Place paper towels on a baking sheet; place monkfish on towels and lightly sprinkle with kosher salt. Let excess moisture drain from fish, refrigerated, 1 hour.
2. Preheat oven to 400°. In a large nonstick sauté pan, heat oil to medium-high heat.
3. Pat the fillets dry with paper towels. When the pan is very hot, place them in the skillet. Sear the flesh side of fish for 2 to 3 minutes, or until lightly browned.
4. Cover a baking sheet with lightly oiled foil or parchment. Remove fish from pan and place on prepared baking sheet, skin-side down, on middle rack of oven.
5. While fish bakes, add balsamic vinegar to the pan and, over high heat, let reduce for one minute. Add tomatoes, garlic and remaining olive oil to pan; reduce heat and simmer 3-4 minutes or until the sauce begins to thicken. Add kalamata olives, capers, and herbs to pan and simmer two additional minutes. Remove the sauce from the heat.
6. The monkfish is done when it flakes easily and the interior is opaque, 8-12 minutes.
7. Remove the fish from the oven and divide the pieces between 3-4 plates. Spoon tomato relish over fish and serve.