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1
In a small, heavy saucepan, combine the vinegar, wine, shallots and peppercorns.
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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.
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3
Strain into a clean saucepan.
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4
Season the monkfish lightly on both sides with the Essence and salt.
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5
Place 2 slices of bacon on a flat surface.
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6
Lay 1 fillet on top, skin-side down, and wrap the bacon completely around the fish.
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7
Secure with toothpicks, and repeat with the remaining fish and bacon.
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8
In a large, heavy skillet, heat the extra virgin olive oil over medium-high heat.
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9
Add in the fillets, skin-side down, and cook for 5 min on the first side.
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10
Turn the fillets and cook for an additional 5 min on the second side.
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11
Remove the fish to a platter and tent with aluminum foil to keep hot.
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12
Bring the wine reduction to a simmer over medium-low heat.
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13
Whisk in the butter, one piece at a time, allowing each piece to become completely incorporated before adding the next piece.
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14
Season to taste with salt and pepper.
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15
Spoon 1 Tbsp.
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16
of sauce on the bottom of 4 serving plates, and place 1 bacon-wrapped monkfish fillet on top.
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17
Spoon the remaining sauce over the fish, and garnish with minced parsley.
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18
Serve immediately.
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19
This recipe yields 4 servings.
