Coda di Rospo alla Griglia

Clean the 600 grams of monkfish tail thoroughly, removing any skin, membrane, and bones if present, leaving the firm flesh. Rinse under cold water and pat dry with paper towels.

In a shallow dish, combine 50 grams of extra-virgin olive oil, finely minced 10 grams of garlic, 10 grams of chopped fresh parsley, the zest of the 150 grams of lemon, 3 grams of sea salt, 1 gram of black pepper, and 100 grams of dry white wine.

Place the cleaned monkfish tail in the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.