Bacon-Wrapped Monkfish with Beurre Rouge Recipe

Name: Bacon-Wrapped Monkfish with Beurre Rouge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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 (6-ounce) monkfish fillets; 2 teaspoons Essence, recipe follows; 1/2 teaspoon salt; 8 thin bacon slices; 2 tablespoons olive oil; 1 stick unsalted butter, cut into 10 pieces; 2 tablespoons minced fresh parsley; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1/2 cup red wine vinegar
1 cup dry red wine
1/2 cup minced shallots
1/2 teaspoon black peppercorns
4 (6-ounce) monkfish fillets
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
8 thin bacon slices
2 tablespoons olive oil
1 stick unsalted butter, cut into 10 pieces
2 tablespoons minced fresh parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
In a small, heavy saucepan, combine the vinegar, wine, shallots and peppercorns.
2
Bring to a boil over high heat, and cook until the reduced to about 1/2 cup in volume, about 10 to 15 minutes.
3
Strain into a clean saucepan.
4
Season the monkfish lightly on both sides with the Essence and salt.
5
Place 2 slices of bacon on a flat surface.
6
Lay 1 fillet on top, skin-side down, and wrap the bacon completely around the fish.
7
Secure with toothpicks, and repeat with the remaining fish and bacon.
8
In a large, heavy skillet, heat the olive oil over medium-high heat.
9
Add the fillets, skin-side down, and cook for 5 minutes on the first side.
10
Turn the fillets and cook for an additional 5 minutes on the second side.
11
Remove the fish to a platter and tent with aluminum foil to keep warm.
12
Bring the wine reduction to a simmer over medium-low heat.
13
Whisk in the butter, one piece at a time, allowing each piece to become completely incorporated before adding the next piece.
14
Season to taste with salt and pepper.
15
Spoon 1 tablespoon of sauce on the bottom of 4 serving plates, and place 1 bacon-wrapped monkfish fillet on top.
16
Spoon the remaining sauce over the fish, and garnish with chopped parsley.
17
Serve immediately.
18
Combine all ingredients thoroughly and store in an airtight jar or container.

1414

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup red wine vinegar, 1 cup dry red wine, 1/2 cup minced shallots, 1/2 teaspoon black peppercorns, and more.

Yes, Bacon-Wrapped Monkfish with Beurre Rouge falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bacon-Wrapped Monkfish with Beurre Rouge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions