MONKFISH RUMAKI

By BobD

Ingredients

• 4 SERVINGS
• 4 bacon slices, cut crosswise into 1/2-inch pieces
• 1 1/2 pounds monkfish fillets, membranes removed, cut crosswise into 1/2-inch pieces
• 1 large head radicchio, thinly sliced (about 4 cups)
• Honey Mustard Sauce

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Saute bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes.

Using slotted spoon, transfer bacon to paper towels.

Pour off all but 1 tablespoon pan drippings.

Add monkfish to skillet and saute until cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil.

Return bacon to skillet.

Add radicchio and 1/4 cup Honey Mustard Sauce. Saute until radicchio wilts, about 2 minutes.

Spoon radicchio mixture onto center of plates.

Arrange monkfish around radicchio.

Drizzle remaining Honey Mustard Sauce atop fish.

HONEY MUSTARD SAUCE

1 tablespoon butter
2 tablespoons chopped shallots
1 teaspoon chopped garlic
1/4 cup bottled clam juice
1/4 cup dry white wine
1 teaspoon yellow mustard seeds
1 cup whipping cream
2 1/2 tablespoons whole grain Dijon mustard
1 teaspoon honey

Melt butter in heavy medium saucepan over medium heat.

Add shallots and garlic; sauté until tender, about 2 minutes.

Add clam juice, wine and mustard seeds. Boil until liquid is reduced by half, about 2 minutes.

Add cream. Boil until liquid is reduced to 1 cup, about 3 minutes.

Mix in Dijon mustard and honey. Season with salt and pepper.

(Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over low heat.)