Grilled Monkfish with Luganega Sausage, Collards and Tarragon Recipe

Name: Grilled Monkfish with Luganega Sausage, Collards and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. virgin olive oil; 6 cloves garlic, thinly sliced; 1/4 lb. luganega sausage; 1/2 lb. collard greens, stemmed, finely chopped; 1/4 cup fresh tarragon leaves; 4 tbsp. white wine vinegar; 4 scallions, thinly sliced; 2 tbsp. Dijon mustard; 1/2 cup extra-virgin olive oil; 1 side of lg. monkfish, bone and skin on; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

4 tbsp. virgin olive oil
6 cloves garlic, thinly sliced
1/4 lb. luganega sausage
1/2 lb. collard greens, stemmed, finely chopped
1/4 cup fresh tarragon leaves
4 tbsp. white wine vinegar
4 scallions, thinly sliced
2 tbsp. Dijon mustard
1/2 cup extra-virgin olive oil
1 side of lg. monkfish, bone and skin on
Salt, to taste
Freshly ground black pepper, to taste

1
Preheat barbecue to high heat.
2
In a large spaghetti pot, heat virgin olive oil until smoking.
3
Add garlic and luganeya sausage and cook until garlic is medium-light brown.
4
Add collards and stir sausage through and allow to cook until liquid evaporates, 8 to 10 minutes.
5
Season with salt and pepper and set aside in warm place.
6
In a blender, place tarragon, vinegar, scallions and Dijon and blend until smooth.
7
Leave blender on and drizzle in extra-virgin olive oil to form a beautiful green emulsion.
8
Pour into squirt bottle and set aside.
9
Remove skin and bone from monkfish and season well with salt and pepper.
10
Brush lightly with oil and place skin-side down on hottest part of barbecue.
11
Cook 7 to 8 minutes on front side, flip and cook 4 to 7 minutes on other side, cooking through.
12
Remove and slice into 12-inch slices.
13
Divide collard mixture among 4 plates, place 2 or 3 slices of monkfish over greens and drizzle with tarragon vinaigrette.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 tbsp. virgin olive oil, 6 cloves garlic, thinly sliced, 1/4 lb. luganega sausage, 1/2 lb. collard greens, stemmed, finely chopped, and more.

Yes, Grilled Monkfish with Luganega Sausage, Collards and Tarragon 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.

Grilled Monkfish with Luganega Sausage, Collards and Tarragon

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