Cedar Planked Monkfish with Fire Roasted and Puttanesca Relish

Ingredients

• 1 untreated (about 12x10x1-inch) red cedar plank
• 3 tablespoons olive oil, divided
• 2 plum tomatoes, halved lengthwise
• 1 small sweet onion (such as Vidalia or Maui), quartered
• 1 large red bell pepper, halved lengthwise
• 1 /2 cup Kalamata olives, pitted, coarsely chopped
• 3 anchovy fillets, finely chopped
• 2 garlic cloves, chopped
• 2 tablespoons chopped fresh basil
• 1 tablespoon drained capers
• 1 tablespoon white balsamic vinegar or unseasoned rice vinegar
• 4 6-ounce monkfish fillets
• 8 long thin slices prosciutto

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