-
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.
