Bacon Wrapped Monkfish With Beurre Rouge Recipe

Name: Bacon Wrapped Monkfish With Beurre Rouge Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. red wine vinegar; 1 c. dry red wine; 1/2 c. chopped shallots; 1/2 tsp black peppercorns; 4 x monkfish fillets - (6 ounce ea); 2 tsp Emeril's Essence see * Note; 1/2 tsp salt; 8 x thin bacon slices; 2 Tbsp. extra virgin olive oil; 1 stk unsalted butter cut 10 pcs; 2 Tbsp. chopped fresh parsley

Servings: persons

1
In a small, heavy saucepan, combine the vinegar, wine, shallots and peppercorns.
2
Bring to a boil over high heat, and cook till the reduced to about 1/2 c. in volume, about 10 to 15 min.
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 extra virgin olive oil over medium-high heat.
9
Add in the fillets, skin-side down, and cook for 5 min on the first side.
10
Turn the fillets and cook for an additional 5 min on the second side.
11
Remove the fish to a platter and tent with aluminum foil to keep hot.
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 Tbsp.
16
of sauce on the bottom of 4 serving plates, and place 1 bacon-wrapped monkfish fillet on top.
17
Spoon the remaining sauce over the fish, and garnish with minced parsley.
18
Serve immediately.
19
This recipe yields 4 servings.

1336

kcal

Calories

112

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 11 ingredients. The key ingredients include: 1/2 c. red wine vinegar, 1 c. dry red wine, 1/2 c. chopped shallots, 1/2 tsp black peppercorns, and more.

Yes, Bacon Wrapped Monkfish With Beurre Rouge Recipe 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!