Bacon-Wrapped Monkfish With Beurre Rouge

Bacon-Wrapped Monkfish With Beurre Rouge
Bacon-Wrapped Monkfish With Beurre Rouge

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

* 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: