Bacon-Wrapped Monkfish With Beurre Rouge

Recipe Ingredients

1/2 cup	118ml	Red wine vinegar
1 cup	237ml	Dry red wine
1/2 cup	46g / 1.6oz	Minced shallots
1/2 teaspoon	2.5ml	Black peppercorns
4		Monkfish fillets - (6 oz ea)
2 teaspoons	10ml	Emeril's Essence - see * Note
1/2 teaspoon	2.5ml	Salt
8		Thin bacon slices
2 tablespoons	30ml	Olive oil
1		Unsalted butter - cut 10 pieces
2 tablespoons	30ml	Minced fresh parsley

Recipe Instructions

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.

Hints

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

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E08) - from the TV FOOD - NETWORK"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.