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1
Rinse the monkfish and pat dry.
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2
Season with salt and pepper.
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3
Arrange half of the prosciutto slices on a work surface, overlapping them to make a rectangle large enough to enclose one of the monkfish tails (use enough prosciutto to enclose the monkfish securely; you may have a couple of slices left over).
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4
Lay the fish in the center and fold the prosciutto up and around it to make a tight roulade.
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5
If necessary, secure with butchers twine or toothpicks.
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6
Repeat with the second tail.
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7
Set seam side down on a plate and refrigerate for 1 hour.
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8
Preheat a gas grill or prepare a fire in a charcoal grill.
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9
Place a piastra on the grill to preheat.
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10
Meanwhile, in a large pot, bring 6 quarts of water to a boil and add 2 tablespoons salt.
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11
Set up an ice water bath.
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12
Drop the fregola into the boiling water and cook until just al dente.
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13
Drain and immediately refresh in the ice bath; when it is cool, drain the fregola extremely well.
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14
In a large bowl, toss the fregola with the pesto and red peppers.
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15
Set aside.
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16
Brush each prosciutto-wrapped tail with 1 tablespoon of the olive oil.
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17
Place on the piastra and cook for 6 minutes, unmoved.
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18
Gently roll each one over 90 degrees and cook for 4 minutes.
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19
Repeat twice, for a total cooking time of about 18 minutes; the internal temperature should be about 150F in the thickest part of the fish.
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20
Transfer to a platter and allow to rest for 10 minutes.
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21
Cut the tails into 3/4-inch slices and arrange nicely on top of the fregola.
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22
Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the pine nuts, and serve.
