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Bacon-Wrapped Monkfish With Beurre Rouge


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  • 1/2 cup red wine vinegar
  • 1 cup dry red wine
  • 1/2 cup minced shallots
  • 1/2 teaspoon black peppercorns
  • 4 monkfish fillets - (6 oz ea)
  • 2 teaspoons Emeril's Essence see * Note
  • 1/2 teaspoon salt
  • 8 thin bacon slices
  • 2 tablespoons olive oil
  • 1 stick unsalted butter cut 10 pieces
  • 2 tablespoons minced fresh parsley


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

In a small, heavy saucepan, combine the vinegar, wine, shallots and peppercorns. Bring to a boil over high heat, and cook until the reduced to about 1/2 cup in volume, about 10 to 15 minutes. Strain into a clean saucepan.

Season the monkfish lightly on both sides with the Essence and salt. Place 2 slices of bacon on a flat surface. Lay 1 fillet on top, skin-side down, and wrap the bacon completely around the fish. Secure with toothpicks, and repeat with the remaining fish and bacon.

In a large, heavy skillet, heat the olive oil over medium-high heat. Add the fillets, skin-side down, and cook for 5 minutes on the first side. Turn the fillets and cook for an additional 5 minutes on the second side. Remove the fish to a platter and tent with aluminum foil to keep warm.

Bring the wine reduction to a simmer over medium-low heat. Whisk in the butter, one piece at a time, allowing each piece to become completely incorporated before adding the next piece. Season to taste with salt and pepper.

Spoon 1 tablespoon of sauce on the bottom of 4 serving plates, and place 1 bacon-wrapped monkfish fillet on top. Spoon the remaining sauce over the fish, and garnish with chopped parsley. Serve immediately.

This recipe yields 4 servings.

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