I have googled in vain, using various combinations of the chef's name and the ingredients.
A friend makes it on the grill but I am looking for measurements and the numbers for the oven version. Here's the description:
"Monkfish recipe is done in foil on grill or in oven. Make a generous batch of chopped parsley and mint all mixed together. Heavy layer of romaine lettuce on bottom of foil. Thin layer of slice sweet onion. Layer of slice tomato. layer of herbs. Fish on top of herbs. Then another layer each of onion and tomato. Finish with herbs and drizzle of EVOO. Wrap foil tightly and cook in hot oven. A nice broth forms in the bottom to dunk bread. Monk fish steams nicely."
If anyone has the Beard cookbook containing this recipe, would you please list ingredient amounts and paraphrase the instructions? TIA